Mesquite-Smoked Boston Butt

Mesquite-Smoked Boston Butt
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  1. Mesquite wood chips
  2. Sweet and Smoky Rub
  3. 1 (7- to 8-pound) Boston butt
  4. Honey-Lime Slaw
  1. Soak wood chips in water for at least 30 minutes.
  2. Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.
  3. Spread Sweet and Smoky Rub over all sides of pork. Let stand at room temperature for 30 minutes.
  4. Place pork in smoker. Cook, with smoker lid closed, until meat is very tender, 11 to 12 hours. Remove from smoker, and let stand for 30 minutes. Shred pork, discarding fat. Serve with the sauce of your choice.
Taste of the South
Honey Lime Slaw
Yields 8
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  1. ½ cup canola oil
  2. 3 tablespoons fresh lime juice
  3. 2 tablespoons honey
  4. 1 teaspoon minced garlic
  5. ½ teaspoon dry mustard
  6. 6 cups finely sliced green cabbage
  7. 1 cup matchstick carrots
  8. 1 small white onion, sliced
  9. 1 cup chopped fresh cilantro
  10. 1 teaspoon salt
  11. ½ teaspoon pepper
  1. In a small bowl, whisk together oil, lime juice, honey, garlic, and ground mustard. In a large bowl, combine cabbage, carrot, and onion. Add dressing to cabbage mixture, tossing to combine. Refrigerate until ready to serve.
  2. Just before serving, stir in cilantro, salt, and pepper.
Taste of the South


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