The secret to really good pork butt is the flavorful bark, and with this new recipe Double Bark Boston Butt we go wild with the bark.
No matter when the call is made to start a new grill session that include a pork butt or shoulder, we all try to bring our A-game. Anyone can smoke a pork butt and have decent success with minimal effort.
We are hear to tell you, though, putting in that extra work during will give fantastic results in presentation and flavor.
Bark + Bite = Flavor Bomb
The genesis of the Double Bark Boston Butt recipe is my fault, primarily my wicked sweet tooth.
Once you dive into this recipe you’ll see there is a big portion of the bark that is dark brown sugar. That combined with my favorite pork rub from NOLA — Avec Tous Spicy Blend — and you have a flavor bomb ready to explode.
I approach the Double Bark Boston Butt as I would any other grill session for pulled pork. For this recipe, though, I don’t use the mustard binder. I use a light olive oil spray after I rub the protein with an all-purpose salt, pepper and garlic rub. The oil helps cake the primary rub and add a binder for the sweet and spicy blend that comes just before adding to the smoker.
At about the halfway point, I pull the butt onto a sheet pan, give it another spray of olive oil and rub it again with more of the sweet and spicy blend.
Back on the smoker until 202 and it’s time to bark, y’all!
Double Bark Boston Butt
The secret to really good pork butt is the bark, and with this new recipe we go wild with the bark.
What’s In It?
- 1 6-8 pound pork butt
- 1/2 cup Dark Brown Sugar
- 1/2 cup Avec Tous Spicy Blend Rub
- 2 Tbsp Killer Hogs AP Rub
- Light Olive Oil Spray
- 1/2 cup Apple Juice
- 12 King's Hawaiian Slider Buns
- BBQ Sauce for Sliders
- Sweet Slaw for Sliders
How to Make It
Rinse pork butt with cold water and pat dry with paper towels to remove all excess moisture. Place on a shallow-sided sheet pan.
Liberally sprinkle entire pork butt with Killer Hogs A&P Rub and press into meat until it sticks. Let stand 10 minutes before next step.
Mix the brown sugar and Avec Tous Spicy Blend Rub until throughly combined. You may have to use your fingers to break up the brown sugar lumps. You'll want an even mixture without lumps.
Spray butt lightly with olive oil. Add half of the bark mixture to entire butt and place back on sheet pan.
Place the butt on the indirect side of a grill or smoker set at 250 degrees Fahrenheit.
At the halfway point, remove the butt from the smoker and liberally spray with apple juice.
Add the remaining bark mixture to the butt and put back on indirect side of grill or smoker.
Once the pork but reaches an internal temperature of 202 degrees Fahrenheit, remove from grill or smoker and let rest until it can be managed by hand for pulling.
Use your hands to break up the pork butt and don't use the metal meat claws. It's a silly gadget and we don't like them. LOL!
Be sure to include all of that good bark in the pulled pork. Serve alone with your favorite barbecue sauce or add to a King's Hawaiian Slider Bun with slaw and sauce.
- Thermapen One probe (one-second readings from our longtime staple of probes)