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.

Course Main Course

Cuisine American, Cajun, Caribbean, Gulf Coast

Keyword bark, bbq, boston butt, butt, double bark, flavor, pork, pork butt, pulled pork, spicy

Prep Time 10

Cook Time 7 30

Total Time 7 40

Servings 8 people

Calories 228kcal

Cost 16

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.