Savory Boston Butt On Big Green Egg Recipe To Try

Cooking is an art that allows us to blend flavors and cultures, creating delightful dishes that bring joy to our table. One such dish that stands out is the High Heat Boston Butt, perfect for those gatherings where good food brings everyone together. This recipe harnesses the power of the Big Green Egg, an excellent choice for smoking and roasting, resulting in a succulent piece of pork that’s sure to impress your guests.

High Heat Boston Butt

This recipe is all about bold flavors and tender meat. The high heat method paired with the unique capabilities of the Big Green Egg ensures that you get a juicy and flavorful Boston Butt that just melts in your mouth. Let’s dive into the ingredients and the method for this fantastic dish.

Ingredients

1 Boston Butt (about 5-8 pounds)
2 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper (adjust to taste)
1 cup apple cider vinegar
1 cup chicken broth
Wood chunks for smoking (hickory or applewood work nicely)

Instructions

Begin by preparing your Boston Butt. Rub olive oil all over the meat to help the spices adhere better.
In a bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Generously apply this rub all over the Boston Butt, ensuring it’s evenly coated.
Preheat your Big Green Egg to 300°F (about 149°C) and set it up for indirect cooking with a wood chunk for smoke flavor. Let the Egg stabilize for about 15-20 minutes before placing the meat.
Place the Boston Butt on the grill grate and pour the apple cider vinegar and chicken broth into a pan underneath the meat to keep it moist during the cook.
Close the lid and maintain the temperature around 300°F for about 4-6 hours, until the internal temperature of the meat reaches at least 195°F (90°C) for pull-apart tenderness.
Once done, take the Boston Butt off the grill and let it rest covered in foil for at least 30 minutes before slicing or shredding. This allows the juices to redistribute and ensures a moist and flavorful finish.
Serve with your favorite sides such as coleslaw or baked beans, and watch everyone enjoy this incredible dish!

The High Heat Boston Butt on the Big Green Egg is not just a recipe; it’s an experience that brings warmth and happiness to any gathering. Enjoy cooking, and savor every bite!