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Smoked Boston Butt recipe made into pulled pork in a sandwich on cutting board with dill pickle on side
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5 from 19 votes

Smoked Boston Butt Recipe Marinade and BBQ Sauce

This marinade and BBQ sauce will compliment your delicious pulled pork without masking or be overwhelming to the flavor of the meat. A step by step approach making it easy to make get outstanding results.
Prep Time12 hrs 30 mins
Cook Time11 hrs
resting time30 mins
Total Time1 d
Course: Main Course
Cuisine: American
Servings: 18 people
Calories: 652kcal



  • 10 pound Boston Butt roast pork shoulder
  • ½ cup yellow mustard
  • 2 tablespoons Rub and Seasoning


  • ¾ CUP apple juice
  • ½ cup water
  • ½ cup sugar
  • ¼ cup salt


  • 1 cup apple vinegar
  • 1 cup ketchup
  • 3 Tbs dark brown sugar
  • 1 Tbs yellow mustard
  • 1 Tbs molasses
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 10 pound Boston Butt shoulder roast
  • ½ cup yellow mustard
  • 2 Tablespoons Rub and Seasoning

All Our Way Rub and Seasoning

  • 4 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 4 tablespoons paprika
  • 2 teaspoons black pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 teaspoons crushed red pepper
  • 2 tablespoons salt
  • 2 tablespoons dried oregano

Wood for Smoking

  • 5 pounds wet wood for smoking soak in water before placing on charcoal.


Meat Preparation

  • Slather mustard all over the butt.
  • Inject the marinade in the Boston Butt.
  • Generously sprinkle All Our Way Rub all over the pork.
  • Put in a plastic zip lock bag and refrigerate overnight.
  • Take the bag out in the morning and let the pork start to warm up.

All Our Way Rub and Seasoning

  • Combine all the ingredients in a bowl and mix well with a whisk. Place in a large shaker container and store at room temperature.


  • Mix thoroughly so that the sugar and salt are dissolved. Use to inject the pork shoulder.


  • Place all the ingredients in a bowl and mix thoroughly.
  • The sauce will not be thick -- for pulled pork, the sauce should be on the thinner side. 

Smoking the Boston Butt

  • Prepare the Grill for indirect heat using two pans. One is a drip pan and one is the steam pan.
  • Start the charcoal grill by dousing vegetable oil on 3-4 sheets of paper towels and putting them on the bottom of a chimney starter and light the towels. Follow the technique on our starting the grill post.
  • The grill temperature should be 250F. and not exceed 275F.
  • Position pork above the drip pan. The bottom air vents are half open.
  • Immediately place the lid on the grill
  • The top vent is half open and OVER the meat.
  • Maintain constant temperature of 225-250 F. and keep water in the steam pan.
  • Add wet hickory chunks as needed for the first two hours of cooking.
  • Plan on smoking the meat for 10 to 11 hours.
  • When the meat reaches an internal temperature of 195 ℉ remove from grill and wrap in aluminum foil.
  • Let rest for 30 minutes.
  • Remove the blade bone. Using two forks shred the meat.
  • Splash a little bit of beef broth on top of the shredded pork. This will keep the meat moist.
  • Use the meat for pulled pork sandwiches or for the many other suggestions we give in the Smoked Boston Butt Post.



Follow the step by step directions in the post. 


Calories: 652kcal | Carbohydrates: 19g | Protein: 79g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 254mg | Sodium: 3090mg | Potassium: 1609mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1655IU | Vitamin C: 2.7mg | Calcium: 135mg | Iron: 7.7mg