Boston Butt Pulled Pork With Jimmy Kennedy

By Justin Brouillard, & Jimmy Kennedy
Cook Ambassadors

In many regions of the South, this dish defines barbecue. At River Run we used to call it “meat candy.” It’s traditionally smoked, and this will always be the preferred and “right” method, but a charcoal grill or even a low, slow oven will work. Serve for dinner with mashed potatoes and collards or for lunch as a sandwich on a white roll.

(Photo: Justin Broulliard)


  • 5 pounds fresh pork butt, bone-in, trimmed of any visible fat (look for the cut sold as “Boston butt”) 
  • 1/4 cup barbecue rub
  • 3 cups (plus several more, for serving) barbecue sauce 


  1. Heat the smoker to 250 degrees, or prepare a grill to have an indirect fire of around 250 to 275 degrees. 
  2. A disposable aluminum roasting or chafer pan works great to cook the pork in. The pan needs to be deep, 3 or 4 inches, so it can hold the cooked juices from the butt. Place the butt in the pan and sprinkle the dry rub evenly over it. (Despite the name, don’t rub it in.) When all “rubbed,” place the pan with the butt in the smoker/grill. 
  3. I like to smoke the butt for at least a couple of hours before covering with aluminum foil. This gives it a good start to a smoky flavor. After a couple of hours, cover the pan with a tent of heavy-duty aluminum foil; fold over the edges to seal. 
  4. Slow-roast eight to nine hours; you know the meat is done when you poke at it with a fork and it basically falls apart. If it’s not done after eight to nine hours, let it continue to cook while covered.
  5. When it’s nice and tender and falling apart, allow the meat to cool enough so that you can handle it. Using your hands, shred the meat, discarding any fat. 
  6. Heat 3 cups of barbecue sauce in a saucepan and mix in the shredded meat. Serve warm on a dinner plate or on a sandwich roll, with extra, warmed barbecue sauce on the side. Enjoy!

Yield: At least 12 servings
Prep time: 15 to 20 minutes
Cook time: 9 hours

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