If you aren’t familiar with grilling a Boston Butt (shoulder), the first thing you need to know is you can’t rush it.
Patience is key when creating the perfect pulled pork, as you’ll smoke the pork for 8-10 hours to achieve perfection. Now there are lot’s of way to prepare a Boston Butt, so any way you want to grill/smoke it is fine. (See below) But adding the pulled pork to a classic nachos dish will turn everything up to maximum taste.
Your guests will not be disappointed, and Boston Butt Nachos should be the first thing to go at your Super Bowl party.
To make the nachos, shred about one pound of pepper jack cheese. Spread evenly about half of a large bag of tortilla chips in a large serving platter. Sprinkle half of the cheese evenly over the chips. Add remaining chips and cheese. Evenly top with a generous portion of the pulled pork, about 1 1/2 cups crumbled feta cheese, 1 cup sliced jalapeños, 2 cups sliced avocado, 1 cup cooked black beans and 1/2 cup chopped cilantro. Drizzle with a sour cream/taco sauce.
If this dish lasts to the singing of the National Anthem, there’s something terribly wrong.
Perfect Boston Butt
- Pork Shoulder (8-10 pounds)
- 1 bottle Teriyaki sauce
- 4 teaspoons salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 tablespoons paprika
- 2 teaspoons cumin
- 3 teaspoons black pepper
- 1 teaspoon cayenne pepper
Apply a thin coat of Teriyaki sauce to the butt. The sauce provides some flavor, but also provides a base for the rub to stick to.
Generously rub your butt with the rub recipe above. If you plan ahead, you can wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
Heat your grill to 225 degrees and place brisket on the grill. Indirect heat works best. Add your favorite wood chips to add the smoke flavor that launches any shoulder.
Plan on grilling/smoking the pork about 60 minutes for every pound of the shoulder.
Mop your shoulder with combination of apple juice and olive oil to keep it moist. Whether the fat cap is up or down, it’s one of those great debates. The fat will NOT penetrate the meat from the top side, but baste it. Smoking with the cap down won’t make a difference, but could create some issues if directly over the coals.
The meat is done when the internal temperature is above 190 degrees, creating a tender pull from the pork. (The lower you keep the grill temperature, the more moist the meat will be.) Thermoworks makes a hand-held thermometer that is perfect for hitting the perfect temperature with your pork. A Thermapen MK4 works perfectly in this situation.
Allow the smoked meat to cool down for about an hour after you remove from the grill.