Boston Butt Pulled Pork

Get ready to dive into the ultimate smoked Pulled Pork! Prepared with AlcheMeats’ Manic Mage seasoning and slow-smoked to perfection, it’s a mouthwatering masterpiece! Smoke low and slow for hours, add a touch of apple cider vinegar for that tangy spritz, and finish with a flavor-packed bark. Whether you top it with BBQ sauce or enjoy it as-is, this melt-away goodness is sure to impress!

Prep Time: 15 minutes

Cook Time: 8-13 hours

Rest Time: 1 hour

Total Time: 9 - 14 hours

Servings: 12+

Ingredients:

· Boston Butt (Bone-In)

· Mustard binder (optional)

· Manic Mage seasoning by AlcheMeats

· Apple Cider Vinegar (optional, for spritzing)

· BBQ sauce (optional)

Directions:

1.) Open Boston butt packaging and pat down with paper towels to remove moisture. Trim thickness of fat side, if desired. 

2.) If desired, score fat side to create a checker pattern.

3.) If using a mustard binder, apply liberally to all sides.

4.) Apply Manic Mage seasoning, by AlcheMeats, to your liking. I prefer to add liberally, as this will help build better bark. 

5.) Let this marinate and sweat for at least 30 minutes. I prefer to let marinate over night, if time allows. 

6.) Preheat smoker to 180 degrees.

7.) Place butt on smoker and leave covered until it reaches internal temperature of about 160 degrees. This can take anywhere from 3-6 hours, depending on the size of your butt and temperature conditions of the smoker.

8.) Once butt reaches 160 degrees, remove from smoker. Place butt in a steam pan, spritz with Apple Cider Vinegar and wrap pan with aluminum foil. 

Pro Tip: If you're using a wireless meat probe thermometer, make sure to remove it and poke it back through the aluminum foil to leave it exposed. If you trap the probe inside the foil and pan, you'll likely have WiFi and/or Bluetooth connection issues.

9.) Return pan to smoker and increase temperature to 225-275. Everyone's smoker is a little bit different, so do what works for you and your time schedule.

10.) Butt is done cooking once it is probe tender (meaning a probe slides in and out with little-to-no resistance) and has reached a temperature of 200-203 degrees. 

11.) Remove butt from smoker and rest in your cold or "warm" oven or a cooler for one hour.

12.) Remove butt from steam pan and reserve rendered liquid to add back into mixture, if desired. 

13.) Remove bone and start chopping! Pull to desired consistency and add additional Manic Mage seasoning, by AlcheMeats and reserved liquid, if desired. 

14.) Serve with or without BBQ sauce, coleslaw and enjoy!