Boston Butt Pulled Pork | AlcheMeats' Manic Mage

🧙 Introduction

When it comes to true barbecue magic, few things beat a perfectly smoked Boston Butt Pulled Pork. Seasoned generously with AlcheMeats’ Manic Mage, this recipe creates rich, smoky pork with a deep bark and melt-in-your-mouth tenderness. The result is pure transformation — from raw pork to a spellbinding feast ready to pile high on sandwiches, tacos, or plates of creamy coleslaw.

🧂 Ingredients

• 1 Bone-In Boston Butt

• Mustard binder (optional)

• Manic Mage seasoning by AlcheMeats

• Apple cider vinegar (optional, for spritzing)

• BBQ sauce (optional, for serving)

🔥 Directions

1. Prep the Pork

1. Open the Boston butt packaging and pat dry with paper towels to remove excess moisture.

2. Trim any excess fat, then score the fat cap in a crosshatch or checker pattern to allow seasoning and smoke to penetrate.

3. Apply mustard binder (optional), coating all sides evenly.

4. Liberally season all sides with Manic Mage — the more you add, the better the bark will develop.

5. Let the pork rest for at least 30 minutes, or refrigerate overnight to maximize flavor absorption.

2. Smoke the Butt

1. Preheat smoker to 180°F.

2. Place the Boston butt on the smoker, fat side up, and smoke uncovered until it reaches an internal temperature of 160°F — this typically takes 3–6 hours, depending on size and conditions.

3. Once it hits 160°F, remove from the smoker and place in a steam pan. Spritz lightly with apple cider vinegar, then cover tightly with aluminum foil.

3. Wrap and Finish

1. Return the wrapped pork to the smoker and raise temperature to 225–275°F, depending on your smoker and timeline.

2. Continue cooking until the pork is probe tender (a probe slides in with little to no resistance) and reaches an internal temperature of 200–203°F.

3. Remove from smoker and rest for 1 hour in a warm oven or cooler.

4. Pull and Serve

1. Remove the bone (it should slide out cleanly) and shred or chop the pork to your desired consistency.

2. Reserve and mix in the rendered pan juices for extra flavor.

3. Add additional Manic Mage seasoning to taste.

4. Serve with or without BBQ sauce, on buns, tacos, or a platter with coleslaw — and enjoy the smoky, spellbound magic you’ve created.

💡 Pro Tip

If you’re using a wireless meat probe, remove it before wrapping the pork and reinsert it through the foil so it stays exposed. Trapping it inside the foil will block Bluetooth or Wi-Fi signals and mess with your temperature tracking.

📺 Watch the Recipe

🪄 Featured AlcheMeats Seasoning

Manic Mage
Crafted for pitmasters who chase bold, complex smoke flavor. Manic Mage weaves together smoky paprika, savory garlic, citrus, and a spark of heat — perfect for pork, brisket, or anything you’re slow-smoking into perfection.

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