This sweet and savory recipe for Boston butt pork shoulder takes time but leaves you with a mouth watering end result. Spring is upon us, so dust off your BBQ tool belt, and get to smoking that Boston butt on your favorite smoker.
This sweet and savory Boston Butt Pork shoulder is perfect to cook out on the pit on those hot spring/summer days. The time put into this recipe is all worth it when you taste the end result.
- 1 cup bourbon
- 1 cup Melissa's Home Cooking Black Berry Jam melt in microwave 20seconds
- 3/4 cup local honey
- 2 tbsp black pepper
- 8-10 pound bone-in Boston butt pork shoulder
- 1 cup Cajun seasoning
- 1 cup dark brown sugar firmly packed
- pecan wood chips soaked in water at least 30 min.
In a medium bowl, whisk together bourbon, jam, honey, and pepper. Using meat injector, inject bourbon mixture into pork around the bone throughout the meat.
In a small bowl, combine Cajun seasoning, and brown sugar. Rub seasoning mixture all over the meat. Cover meat in plastic wrap and refrigerate for 2 hours.
Preheat smoker to 225 degrees. Sprinkle soaked wood chips over coals. Place pork fat side up in an disposable aluminum pan, and place in smoker. Cook, covered, for 7-10 hours or until a meat thermometer (insert in thickest part of meat) reads 190 degrees. Remove from heat, reserve pan drippings, and let stand for 30 minutes. Slice/shred meat, discarding bones. Serve with pan drippings, if desired.