A boneless pork butt, also known as a Boston Butt, is a cut of pork that comes from the upper part of the shoulder. Despite its name, it does not come from the rear of the pig. It is a relatively inexpensive cut of meat that is well-marbled, and it is perfect for slow-cooking methods that allow the meat to become tender and juicy.
To prepare a boneless pork butt, the best way is to slow-cook it using a dry rub or marinade to infuse flavor into the meat. One popular method is to use a smoker or a grill with a smoker attachment. First, prepare the dry rub by mixing together spices, herbs, and sugar. Rub the mixture all over the pork butt, making sure to get it into all the nooks and crannies. Allow the pork to marinate in the rub for at least 1-2 hours or overnight in the refrigerator.
Next, set up your smoker or grill for indirect heat and maintain a temperature of around 225-250°F. Place the pork butt on the grate, close the lid, and let it smoke for 6-8 hours, depending on the size of the pork butt. The internal temperature of the meat should reach at least 195°F for it to be tender enough to shred.
Once the pork butt is done, remove it from the smoker or grill and let it rest for 10-15 minutes. Then, shred the meat using two forks or meat claws, and serve it with your favorite barbecue sauce and sides.
Overall, slow-cooking a boneless pork butt is the best way to prepare it to get the most tender and juicy meat. The dry rub or marinade and the use of a smoker or grill add flavor and smokiness to the meat, making it a delicious and satisfying meal.
