Smoked Boston Butt Pork Shoulder with Apple Juice Injection
This slow-smoked Boston butt creates tender, juicy pulled pork with a flavorful bark. The apple juice injection keeps the meat moist during the long smoking process, while the BBQ rub forms a delicious crust. Perfect for barbecue gatherings, game day parties, or meal prep. The low and slow smoking method at 250°F breaks down the tough connective tissues, resulting in pork that shreds easily with meat claws. Versatile enough to serve on buns, over salad, or in tacos.
Ingredients
- 3 pound Boston butt pork roast
- 3 ounces apple juice, for injectionpineapple juice1:1Adds tropical sweetnessFull guide →
- 3 tablespoons olive oilmustard1:1Helps rub adhere betterFull guide →
- 3 tablespoons BBQ rubbrown sugar + paprika + garlic powder mix1:1Homemade alternative
Instructions
- 1
Remove pork butt from refrigerator one hour before smoking
- 2
Inject pork with apple juice throughout the roast
- 3
Rub entire surface with olive oil
- 4
Apply BBQ rub evenly, covering all surfaces and rubbing in well
- 5
Place on smoker grate fat side up when temperature reaches 250°F
- 6
Maintain smoker temperature at 250°F for about 5 hours
- 7
Cook until internal temperature reaches 190°F using meat thermometer
- 8
Remove from smoker and wrap tightly in foil
- 9
Let rest for 1 to 3 hours
- 10
Shred using meat claws
- 11
Serve as desired
Tips
Use an accurate meat thermometer to monitor internal temperature - this is crucial for properly cooked pulled pork.
Don't rush the resting period; wrapping in foil and letting it rest redistributes juices for maximum tenderness.
Maintain consistent smoker temperature by monitoring regularly and adjusting vents or fuel as needed.
Good to Know
Refrigerate shredded pork up to 4 days or freeze up to 3 months
Can be smoked day before and reheated gently with a splash of apple juice
Serve hot on buns, over lettuce, in taco shells, or alongside coleslaw
Common Mistakes
Don't skip the resting period to avoid dry, tough meat
Avoid opening smoker frequently to prevent temperature fluctuations
Don't cook solely by time - use internal temperature as your guide
Substitutions
FAQ
Can I cook this in the oven instead of a smoker?
Yes, cook at 250°F in the oven, though you'll miss the smoky flavor. Add liquid smoke to the injection for smokiness.
What if I don't have a meat injector?
You can skip injection and just season well, though the meat may be slightly less moist throughout the cooking process.
How long will the cooked pork keep?
Refrigerate shredded pork up to 4 days or freeze portions up to 3 months for easy future meals.