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Pulled Pork Shoulder, Pork Butt, Boston Butt 101

Basic instructions for cooking pulled pork shoulder, pork butt, and Boston butt in the Barrel House Cooker.

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Pulled Pork Shoulder, Pork Butt, Boston Butt 101
  • Heavy duty foil
  • Pork seasoning
  • Large tongs
  • BBQ sauce (optional)
  • Cook Time: 5-6 hours (depending on size)
  • Meat Internal Temp: 195-200°F

Directions

Tips

It is important to follow the easy lighting instructions. When the cooker is lit correctly, it operates at the correct temperature for the entire cook.

We highly recommend the use of a digital instant read thermometer, such as the Javelin Instant Read Thermometer, to check the internal temp of food for doneness. This quickly ensures perfectly cooked food to your preferred level of doneness (e.g. rare vs. well done).

Wrapped Pork

Wrapped pork cooking in the Barrel House Cooker.

  1. Apply a generous coating of a pork seasoning of your choice.
  2. Once the cooker is lit according to the instructions, set the pork on a grate on the middle level of the cooker. Alternatively, you can hang the pork shoulder using the EZ-Load Turkey Plus Kit for the first couple hours of the cook. Close the lid.
  3. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the thermometer will typically read between 220-260°F. The lid thermometer shows a lower temperature than where the food is cooking because it is affected by the exhaust.
  4. Let the pork cook to about 170°F before removing from the cooker and transferring to a sheet pan using silicone gloves, or large tongs and a large fork.
  5. Using a couple layers of heavy duty foil, wrap the roast with the fat side up. Optional: before sealing the foil, pour a cup or so of beer or liquid of choice over the pork. Make sure it is wrapped as securely as possible. Note: this is not necessary to achieve tender, juicy pork. This just adds additional flavor to the pork.
  6. Place the pork back in the cooker on a grate on the middle level to cook for 2-3 more hours or until the internal temperature is 195-200°F.
  7. Remove pork after the appropriate time, and let rest for at least 20 minutes before shredding. The meat should easily fall apart when done.
  8. Sauce meat if desired and serve on its own, in sandwiches, nachos, etc.