Things You'll Need
Spice rub (optional)
Heavy-duty aluminum foil
Boston butt barbecue conjures images of tank-like barrel smokers chugging away for the better part of the day, but not if you use an oilless fryer. Oilless fryers transfer heat with infrared waves, so they operate more efficiently than charcoal grills and barbecues. If you want to add a smoke ring to that Boston butt -- and why wouldn't you -- a smoker-box attachment has that covered. You don't have to worry about controlling the heat like you do with a smoker, either; you just have to monitor the internal temperature of the pork.
Trim off any hanging fat from the Boston butt and season it with the spice rub of your choice about 24 hours before you want to cook it. Use a no- or low-sugar spice rub; oilless fryers generate enough heat to scorch sugar.
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Marinate the Boston butt in the spice rub overnight in the refrigerator. Remove it and place it on a tray lined with paper towels. Let the pork reach room temperature, which usually takes about 1 hour.
Fill the smoker accessory with water-soaked wood chips if you want to add smoke during cooking. Attach the smoker box to the slot at the rear of the cooking chamber.
Place the Boston butt in the cooking basket. Insert the supplied meat thermometer in the top of the meat. Turn the gas knob to "On" and ignite the fryer with the ignition switch.
Cook the Boston butt until it reaches an internal temperature of 145 degrees Fahrenheit. Remove it with tongs.
Remove the meat thermometer and wrap the Boston butt in heavy-duty aluminum foil. If using a barbecue sauce, coat the Boston butt with it first then wrap it with 2 or 3 layers of heavy-duty aluminum foil.
Insert the meat thermometer in the Boston butt through the foil and return it to the fryer. Cook the Boston butt until the internal temperature reaches 200 F.
Remove the cooking basket with the Boston butt in it and place it on a heat-proof surface. Let the basket and foil cool until you can handle it. Take the Boston butt out and unwrap it.
Shred the Boston butt with two forks and serve. Return the cooking basket to the fryer.
Cover the fryer with the lid and let it cook empty for 15 minutes to clean. Scrape the basket with a grill brush and empty the fryer of debris when it's cool enough to handle.
If it's the first you're using the fryer, coat the cooking basket and inside of the lid with cooking spray. Turn on the fryer and cook for 15 minutes to season it.