If you love pulled pork, get ready to take it to the next level! Low and slow, smoked and seasoned to perfection. We’ve taken our original Modernist Pantry sweet and savory blend of BBQ spices and gave it a twist by adding miso powder for an extra kick of umami. Show it off at your next cookout and your guests will be begging to know what your secret ingredient is!
- -10lb Boston Pork Butt
- -3 Dried Chili de Arbol
- -3 Dried New Mexico Chilis
- -¼ cup Apple Cider Vinegar (for spray bottle)
- 315g (1 ½ Cups) Packed Brown Sugar
- 200g (¾ cup) Salt
- 60g (½ cup) Paprika
- 25g (2 tbsp) Dehydrated Garlic
- 15g (2 tbsp) Apple Cider Vinegar Powder
- 11g (1 tbsp) Red Miso Powder
- 10g (2 tbsp + 2 tsp) Black Pepper
- 10g (1 tbsp + 1 tsp) White Pepper
- 6.5g (1 tbsp) Cocoa Powder
- 5g (1 tbsp) Onion Powder
- 5g (1 tbsp + 1 tsp) Dry Oregano
- Smoker (any home model will do)
- Sharp Knife
- Foil Wrap
- Hickory Wood Chips
- Instant Read Thermometer
- Spice Grinder
- Spray Bottle with Apple Cider Vinegar
Active Time: 1 Hour
Total Time: 6 – 9 Hours
10lbs Boston Pork Butt
Prepare BBQ SeasoningRemove stems from dried chilis and pulse in spice grinder until a coarse grind has been achieved. Set aside.Combine all dry ingredients in a bowl until evenly blended.
Trim Pork Butt and Prepare Smoker“Round” the pork butt by trimming any protruding points that will inevitably darken and char during the smoking process. (remove as much fat as desired).Allow pellicle to form in open air circulation for up to one hour.Prep smoker while roast is resting, preheat to 275°F, add hickory wood chips and adjust airflow to form a pale blue smoke stream (keeping air vent ¼ to ½ way open). Add a water tray to increase humidity in the smoker (helps evenly cook the roast).
Rub and SmokeOnce a pellicle is formed, rub meat with dry seasoning and allow to rest for a further half hour (or in the refrigerator overnight).Place the rested roast directly on a central rack in your smoker and close quickly to keep temperature stable and prevent smoke from billowing out.Feed the smoker wood chips as needed (we checked and fed about every 45min).After 2 hours of smoking, evenly mist the roast with apple cider vinegar using the spray bottle. Repeat every 2 hours of smoking.
Wrap in FoilAfter about 5-6 hours check the internal temperature of the roast. If the temperature has crested above 160°F and a desirable bark has formed, wrap the roast completely in foil to continue cooking (this speeds up the cooking process and prevents further browning). Forgo spraying with vinegar at this point.At the 8 hour mark, check the internal temperature, if over 200°F, your roast is done. Remove and allow to rest for about 30min in a warmer or at room temperature.Pull the pork with your hands or a fork being careful not to shred the meat as this will ruin its texture. Dress with your preferred bbq sauce and enjoy.