Paula's Smoked Boston Butt Roast

Discover the ultimate crowd-pleaser with Paula's Smoked Boston Butt Roast, a mouthwatering centerpiece perfect for any barbecue or family gathering. This recipe transforms a 5-pound pork shoulder into tender, smoky perfection using a rich, flavorful dry rub of paprika, brown sugar, garlic powder, and a hint of cayenne for a subtle kick. Slowly smoked over hickory or applewood at 225°F for eight hours, this roast bastes in an irresistible blend of apple cider vinegar and apple juice, keeping it juicy and infused with sweet, tangy notes. The result? Melt-in-your-mouth shredded pork that’s perfect for sandwiches, tacos, or simply savoring on its own. With easy prep and a guaranteed wow-factor, this recipe is ideal for pit masters and beginner smokers alike.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 8

Ingredients

• 5 lbs Boston Butt (Pork Shoulder)
• 3 tbsp Olive oil
• 2 tbsp Paprika
• 2 tbsp Brown sugar
• 1.5 tbsp Garlic powder
• 1.5 tbsp Onion powder
• 1 tbsp Ground black pepper
• 1 tbsp Kosher salt
• 1 tsp Cayenne pepper (optional)
• 0.5 cup Apple cider vinegar
• 1 cup Apple juice
• 2 cups Wood chips (hickory or applewood)

Directions

Step 1

Preheat your smoker to 225°F (107°C). Prepare your wood chips by soaking them in water for at least 30 minutes before use to create a steady smoke.

Step 2

Trim any excess fat from the Boston butt, leaving a thin layer to help keep the meat moist during cooking.

Step 3

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper (if using). This will be your dry rub.

Step 4

Rub the Boston butt with olive oil to help the seasoning adhere. Generously coat the roast with the dry rub, massaging it into all sides of the meat.

Step 5

In a spray bottle, combine apple cider vinegar and apple juice. Set aside for basting during the smoking process.

Step 6

Place the Boston butt on the smoker grate, fat-side up. Add the soaked wood chips to your smoker as directed by the manufacturer. Close the smoker lid.

Step 7

Smoke the meat at 225°F (107°C) for approximately 8 hours (about 1.5 hours per pound), or until the internal temperature of the meat reaches 195-205°F (90-96°C) for optimal tenderness.

Step 8

Every 60-90 minutes, open the smoker and lightly spritz the roast with the apple cider vinegar and apple juice mixture to keep it moist and add flavor.

Step 9

Once the desired internal temperature is reached, carefully remove the Boston butt from the smoker. Wrap it in aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.

Step 10

Shred the meat with two forks, discarding any large pieces of fat. Serve as desired, whether on its own, with barbecue sauce, or in sandwiches or tacos.

Nutrition Facts

Serving size	(2998.6g)

Amount per serving	% Daily Value*
Calories	6286.7

Total Fat 498.2g	0%
Saturated Fat 177.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1587.6mg	0%
Sodium 3285.7mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 9.9g	0%
Total Sugars 19.7g
Protein 392.0g	0%

Vitamin D 0IU	0%
Calcium 378.5mg	0%
Iron 24.6mg	0%
Potassium 6893.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 25.1%

Carbs: 3.2%