Have you ever experienced the delight of savoring pulled pork that has been slow-cooked for a whopping 30 hours? If not, you absolutely must give it a try! This BBQ recipe might demand a bit more time and fuel, but the end result promises to be the epitome of the ultimate low and slow BBQ experience, without a shadow of a doubt!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
2.5 kg / 5.5 lbs Boston butt (pork shoulder)
- 120 grams / 4.2 oz Tweety BBQ Rub
2 tbsp yellow mustard
- 250 ml / 1 cup Tweety BBQ Sauce
Tools
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How to
- Make 120 grams or 4.2 oz of Tweety BBQ Rub according to it's recipe.
- To make the seasoning stick, use 2 tbsp of yellow mustard to cover the entire boston butt.
- Season it with the Tweety BBQ rub on all sides.
- Fire up your smoker and set it for 110°C or 230°F indirect smoking.
- Put the boston butt in a stainless steel oven tray with a rack to catch the fat drippings.
- Put in a thermometer and let it smoke while checking it at least every hour for the first 10 hours.
- Meanwhile, create 250 ml or 1 cup of Tweety BBQ Sauce according to it's recipe.
- Before your going to bed it's wise to fill up your fuel because you don't want to run out of fuel overnight.
- After around 26/28 hours when the core temperature hits 89°C or 192°F it's time to raise the temperature to 130°C or 266°F.
- After around 1 to 3 hours of smoking on this temperature your boston butt will hit a temperature of 96°C.
- Let it rest for 1 hour before shredding it up with heat resistance gloves or BBQ claws.
TIPS:
- Make sure you use slow burning fuel for your smoker or BBQ.
- Use the Tweety BBQ Sauce for mixing with the pulled pork or as a dipping sauce.
