Derk Cheetwood’s Boston Butt Pulled Pork

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for the perfect pulled pork recipe? Look no further than Derk Cheetwood's Boston Butt Pulled Pork Recipe. This mouthwatering dish is sure to impress your family and friends at any gathering or barbecue. With its tender and juicy meat, smoky flavors, and a hint of sweetness, it's a true crowd-pleaser. Follow Derk Cheetwood's easy-to-follow instructions, and you'll have a delicious pulled pork that will leave everyone asking for seconds.

Keywords: Derk Cheetwood, Boston Butt, Pulled Pork, Recipe, Barbecue

Derk cheetwood's boston butt pulled pork recipe details

Derk cheetwood’s boston butt pulled pork recipe, recipe Rating: 4.9
Number of votes:132

“Who doesn’t love a good pulled pork or brisket sandwich?” Derk asks. With that as the main attraction topped with Derk’s own barbeque sauce and with a honey mustard coleslaw on the side, it’s party time! Serve on toasted, buttered brioche buns.

Ready in: 11 hours 20 mins

Ingredients

Serves: 6

• 1 (4 1/2 pound) bone-in pork shoulder
• 1/4 cup kosher salt
• 1 tablespoon freshly ground black pepper
• 1 1/2 cups light brown sugar
• 1/4 cup paprika
• 2 to 3 sprigs fresh thyme, leaves only
• 4 cloves garlic
• 1/4 cup red wine vinegar
• Scant 1 tablespoon cayenne pepper
• 3 tablespoons extra-virgin olive oil
• 6 Brioche hamburger buns

Preparation method

Prep: 20 mins | Cook: 8 hours | Extra time: 3 hours, marinating

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture–this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
3. Pork is best prepared in a smoker with indirect heat using a combination of lump charcoal and apple, hickory, or pecan wood. Smoke at 250 degrees for 8 to 10 hours, until outside is dark and meat has begun to pull away from bone.
4. You can also cook on a charcoal or gas grill using indirect heating and wood chips for smoke flavor.