Things You'll Need:
- 5 to 8 lb. Boston butt (pork shoulder)
- 1 to 1.5 cups molasses
- 12 ounces pickling salt
- 2 quarts water
- Dry pork rub
- Meat smoker
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Step 1
Marinate the pork shoulder in a mixture of water, molasses, and pickling salt. The meat should be entirely covered, so make sure you have a large enough container. Keeping the container covered, allow meat to sit in the refrigerator for at least 8 hours (longer is preferred).
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Step 2
Prepare your dry rub after the meat has finished marinating, if you choose to prepare your own.
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Step 3
Take the pork shoulder out of the refrigerator. Pat dry any excess molasses mixture you find on the meat.
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Step 4
Coat the meat with the dry rub mixture. Gently pat the meat to make sure plenty of rub will stick.
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Step 5
Place the pork shoulder into the meat smoker (preheated to about 210 degrees). Allow the meat to cook at an even temperature.
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Step 6
Check the meat after 10 hours. If it is not quite done, let it cook for 1 or 2 more hours. The meat is finished when it is cooked through and tender enough to be gently pulled apart.
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Step 7
Allow the meat to rest outside of the smoker for an hour.
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Step 8
Using forks, pull the meat apart into a pile of chunks and shreds. Serve alone or with buns and hot sauce for sandwiches.
