Directions:
- Slowly smoke the Boston butt in an outdoor smoker until meat is cooked through and falling from the bone, about 10 to 12 hours. Remove the pork from the smoker and remove the bone and excess fat. Pull the meat apart with your hands.
- Once pulled, add the black pepper, red pepper, sugar, and BBQ sauce to the meat, to taste. Boil the vinegar and pour over the meat and spices. Mix well.
- Let the pork and BBQ mixture sit a few hours before serving for more flavorful meat.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.72 Kcal (2930 kJ) | ||
| Calories from fat | 285.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.75g | 49% | |
|---|---|---|---|
| Cholesterol | 317.45mg | 106% | |
| Sodium | 343.9mg | 14% | |
| Potassium | 1793.59mg | 38% | |
| Protein | 100.53g | 201% | |
| Iron | 5.3mg | 29% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.44 Kcal (534 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 49% | |
|---|---|---|---|
| Cholesterol | 57.82mg | 106% | |
| Sodium | 62.63mg | 14% | |
| Potassium | 326.66mg | 38% | |
| Protein | 18.31g | 201% | |
| Iron | 1mg | 29% | |
| Calcium | 13.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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