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Boston Butt (Pulled Pork Sandwich) | Outlaw Smoker

Boston Butts on the Outlaw Smoker turned into Pulled Pork Sandwiches topped with a Garlic Jalapeño Coleslaw
Prep Time 30 mins
Cook Time 4 hrs
Resting Time 1 hr
Total Time 5 hrs 30 mins
Course Main Course
Cuisine Pork, Pulled Pork
Servings 4 people

Ingredients
  

Garlic Jalapeño Coleslaw Ingredients / Recipe:

Instructions
 

  • Trim Boston Butt to your liking, we did not trim much off of this and we left the fat cap on.
  • Put binder on butt, we used yellow mustard.
  • Season butt with Heath Riles BBQ Pecan Rub and then Heath Riles BBQ Sweet BBQ Rub. (You can purchase both of these rubs in the Sweet & Savory Flavor Fusion Bundle on our website)
  • Get smoker up to temperature, we cooked at 275º and used Royal Oak Charcoal and Hickory wood for this cook.
  • Place butt on smoker fat side up and cook to approximately 140º, this was about 3 and a half hours for us. We did spritz our butt about every hour with water (you can use apple juice or whatever liquid you prefer).
  • Once butt reaches 140º we wrapped with our Heath Riles BBQ Tangy Vinegar Sauce and foil and placed this back on the smoker.
  • Cook butt to an internal temperature of 200º, this was another 2 and a half hours for us. Total cook time was 6 hours.
  • Allow cooked butt to rest for 1 hour.
  • Make coleslaw (recipe above) if you plan to make delicious pulled pork sandwiches!
  • Shred your meat and top with Garlic Jalapeño Coleslaw and Tangy Vinegar Sauce on your bun! Enjoy this deliciousness!

Video

Notes

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Keyword Pulled Pork, Pulled Pork Sandwhiches
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