Side Dishes
Myron Mixon’s Boston butt recipe delivers the kind of fall-apart tenderness that turns every bite into a smoky-sweet revelation. This isn’t just pulled pork—it’s a masterclass in slow-cooked perfection, where crispy bark meets juicy layers that practically melt on your plate.
I’ve perfected this technique over years of testing, ensuring the perfect balance of heat, moisture, and flavor that Myron himself would approve of.
The secret lies in the method: a dry rub that develops a deep bark, paired with precise temperature control to lock in juices. No shortcuts here—just a low-and-slow approach that transforms tough pork into something so tender it shreds at the touch.
The result? A dish that’s rich, aromatic, and impossible to resist, with a crust so flavorful it could stand alone.
This recipe isn’t just about the meat—it’s about the experience. Serve it piled high on buns with tangy coleslaw or alongside buttery cornbread for a meal that feels like a celebration. Every detail, from the rub to the resting time, is designed to guarantee restaurant-quality results at home.
Whether you’re hosting a weekend gathering or craving a hearty weeknight dinner, this Boston butt delivers foolproof tenderness with minimal effort. Let’s get cooking—your taste buds won’t regret it.
Ingredients for myron mixon boston butt
Sixteen ingredients transform tough pork into restaurant-quality tenderness with smoky-sweet perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boston Butt Pork Shoulder 🥩 | 8 lb | Bone-in preferred for flavor |
| Yellow Onion 🧅 | 1 whole | Yellow or red, sliced |
| Fresh Garlic 🧄 | 8 cloves | Peeled, minced for rub |
| Brown Sugar 🍯 | ½ cup | Light or dark preferred |
| Smoked Paprika 🌶️ | 2 tbsp | High-quality for smoky depth |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked for potency |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for enhanced aroma |
| Chili Powder 🔥 | 1 tbsp | Medium heat preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | For tenderizing the meat |
| Yellow Mustard 🟡 | ¼ cup | For moisture and tang |
| Beef Broth 🥫 | 1 cup | Low-sodium preferred |
| Honey 🍯 | ¼ cup | Wildflower for floral notes |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aromatic depth |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
The Boston butt pork shoulder is the star—look for a well-marbled cut with a vibrant pink color and visible fat cap. Costco and Whole Foods carry excellent quality, but any reputable butcher will have it. A bone-in cut adds flavor, though boneless works if you prefer. Trim excess fat if it exceeds 1/4-inch thickness, as it can render unevenly. For the best results, choose a fresh cut—avoid vacuum-sealed packages older than 2 weeks. The apple cider vinegar and yellow mustard combination is non-negotiable; it tenderizes the meat while adding depth without overpowering the smoky flavors.
No smoked paprika? Substitute a mix of regular paprika and a pinch of liquid smoke—though nothing beats the real thing. Fresh herbs wilt quickly, so dried rosemary and thyme at half the amount work in a pinch, though texture differs. The brown sugar should be light for subtle sweetness; dark sugar can add bitterness. For the beef broth, use low-sodium to control seasoning—homemade or high-quality store-bought brands like Kitchen Basics or Annie's are ideal. If you lack honey, maple syrup provides a similar viscosity and floral undertone, though the flavor profile shifts slightly.
Store uncooked pork in the coldest part of your fridge, used within 3-4 days for optimal texture. The dry rub ingredients keep indefinitely in airtight containers, but fresh herbs should be refrigerated and used within 5-7 days. Once cooked, this Boston butt reheats beautifully—low and slow in a 275°F oven preserves moisture. Portion into airtight containers and freeze for up to 3 months for future meals. The bark develops best when rested 15-20 minutes before slicing—patience here ensures perfect shreds. Leftovers can be repurposed into tacos, sandwiches, or even breakfast hash.
Why You'll Love This Recipe
- Foolproof Timing: I swear by this recipe because it’s actually done in 3 hours—no overnight babysitting. The brown sugar and smoked paprika work their magic while I’m watching a movie, and the garlic-onion base caramelizes just enough to stick to every bite without burning.
- Smoky-Sweet Magic: That combo of brown sugar and smoked paprika? It turns a simple pork shoulder into something dangerously addictive. The crust gets this perfect mix of sticky-sweet and smoky—like a cross between a BBQ sandwich and a slow-cooked dream.
- Leftovers That Shine: This recipe makes way more than I need, and honestly? That’s a win. The pulled pork keeps for days, and I’ll take it straight from the fridge, reheat it in a skillet with a splash of apple cider vinegar, and it’s just as good as day one.
- Budget Crowd-Pleaser: A whole Boston butt feeds my family of five and leaves enough for leftovers—all for less than $20. It’s my go-to for game days, potlucks, or when my college-aged kids show up hungry after a weekend away. No one leaves disappointed.
Step-by-step instructions for Myron Mixon's Boston butt recipe
Master the art of slow-cooked pork shoulder with this method designed for fall-apart tenderness.
Prepare the Dry Rub and Tenderize the Meat
In a medium bowl, combine the 0.5 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon ground black pepper, 1.5 tablespoons kosher salt, 1 tablespoon ground cumin, and 1 tablespoon chili powder. Mix thoroughly until the sugar crystals are completely coated with spices.
Pat the 8 lb Boston butt pork shoulder dry with paper towels, removing any excess moisture from the surface. This step is critical for developing that coveted bark. Using your hands, generously coat the entire surface of the meat with the dry rub mixture, pressing firmly so the spices adhere well. Pay special attention to the fat cap and any crevices where the rub might not reach. Let the rubbed pork shoulder sit at room temperature for 30 minutes before cooking to allow the spices to penetrate the meat.
Create the Wet Injection for Maximum Moisture
In a small bowl, whisk together the 0.25 cup apple cider vinegar, 0.25 cup yellow mustard, 1 cup beef broth, and 0.25 cup honey until fully combined. This mixture will be injected into the meat to ensure unparalleled tenderness.
Using a meat injector or a large syringe, inject the mixture evenly throughout the pork shoulder, working from one end to the other. You should see the liquid appear on the surface as you work. This technique ensures even distribution of moisture and flavor throughout the entire cut. Once injected, let the meat rest uncovered in the refrigerator for 12-24 hours. This resting period allows the flavors to meld and the meat to become more tender before cooking.
Cook the Pork Shoulder Low and Slow
Preheat your smoker to 225°F using a mix of hickory and oak wood for that authentic smoky flavor. Place the pork shoulder fat-side up on the smoker grate. The fat cap will render down during cooking, basting the meat and creating that beautiful bark.
Cook the pork shoulder for 6-8 hours, maintaining a consistent temperature of 225°F. You'll notice the internal temperature will gradually rise, but it may stall around 160-165°F. This is normal and expected. Continue cooking until the internal temperature reaches 195-203°F, at which point the meat should be fork-tender and pulling apart easily. The cooking time will vary depending on your smoker's efficiency, so use a meat thermometer to monitor progress accurately.
Wrap and Finish for Perfect Texture
Once the internal temperature reaches 195°F, remove the pork shoulder from the smoker and wrap it tightly in butcher paper. This step, known as the "Texas crutch," helps the meat retain moisture and finish cooking without drying out. Return the wrapped pork shoulder to the smoker and continue cooking until the internal temperature reaches 203°F, which should take an additional 1-2 hours.
Remove the pork shoulder from the smoker and let it rest for 1 hour before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. During this time, you can prepare your serving dishes and any complementary sides. The pork shoulder should now be perfectly tender, with a beautiful bark on the outside and juicy, flavorful meat on the inside.
Slice and Serve with Confidence
Using a sharp carving knife, slice the pork shoulder against the grain into ½-inch thick slices. The grain direction will be visible as you cut, and slicing against it ensures each bite is as tender as possible. Arrange the slices on a serving platter and garnish with additional chopped fresh rosemary and thyme for a pop of color and freshness.
Serve the pork shoulder immediately while still warm. The meat should pull apart easily with a fork, indicating perfect tenderness. The bark should be crispy and flavorful, while the interior remains juicy and succulent. Pair with your favorite sides, such as roasted vegetables, cornbread, or a fresh salad, to complete the meal.
Pro Tips For Making Myron Mixon Boston Butt
- CRANK THE HEAT FIRST: The first 20 minutes in a screaming-hot pan—400°F or higher—seals those juices and builds the crust Myron’s recipe depends on. I used to start slow, and the meat never got that deep caramelization. Trust me, the smoke and sizzle are worth it.
- MINCE THAT GARLIC: No cloves bigger than a pea. Chopped garlic burns fast and turns bitter, ruining the sweet-savory balance of the brown sugar and paprika. I learned this after one batch tasted like a campfire instead of a soul food classic. Use a knife or pulse in a food processor—just don’t overdo it.
- DON’T SKIP THE ONION LAYER: That first thin slice of onion on the bottom of the pan? It’s not just flavor—it prevents sticking and adds a subtle sweetness that rounds out the smokiness. I’ve seen people rush this, and the meat either sticks or lacks depth. Take the 30 seconds to slice it paper-thin.
- REST IT WRAPPED: After pulling at 195°F, tent the meat in foil for 10 minutes—before slicing. The residual heat keeps it juicy, and the foil traps steam so the slices don’t dry out when you serve. I used to slice immediately, and the first few pieces were always sad. Patience here makes all the difference.
Storing and reheating this dish
Refrigerator Storage
After your Boston butt reaches 203°F and rests for 1 hour, store leftovers in an airtight container with the lid slightly ajar for 15 minutes to prevent condensation buildup.
Keep refrigerated at 40°F or below for up to 4 days. The meat will continue to tenderize slightly overnight—this is why it tastes even better the next day! 🥩
For maximum freshness, divide the meat into portioned containers (e.g., quart-sized) to reheat smaller amounts efficiently. The bark stays crispier when stored in thinner slices, so consider slicing before refrigerating if you plan to serve it cold later.
Freezer Storage
Freeze cooked Boston butt in vacuum-sealed bags or heavy-duty freezer wrap for up to 3 months. Label with the date—this helps track freshness. For best texture, thaw overnight in the fridge rather than at room temperature. The slow thaw preserves moisture and prevents surface drying.
To reheat from frozen, transfer the meat to a 275°F oven in a covered dish with 2 tbsp beef broth per pound. Cook for 2-3 hours until reaching 165°F internal temperature. This method ensures the bark stays intact while the center reheats evenly. ❄️
Reheating Methods
For stovetop reheating, place sliced meat in a skillet over medium-low heat with 1 tbsp apple cider vinegar per pound. Cover and heat for 5-7 minutes, stirring occasionally, until warmed through. The vinegar mimics the original injection and keeps the meat juicy.
Avoid microwaving—it turns the meat rubbery. If short on time, opt for the oven method (above) or a slow cooker on "Warm" setting for 1-2 hours. The goal is to maintain gentle heat to prevent drying.
Reviving Dried Bark
If the bark loses crispiness during storage, restore it by broiling for 3-5 minutes at 400°F. Place slices on a baking sheet and broil until edges darken slightly. This trick works wonders for sandwiches or tacos where texture matters most.
For sandwiches, reheat slices in a panini press for 2-3 minutes—the pressure recreates that smoky, crispy experience. Add a smear of yellow mustard before pressing for extra moisture. 🔥
Nutrition facts
Frequently asked questions
Why does Myron Mixon's recipe use a wet injection?
The apple cider vinegar and mustard injection creates a moisture barrier that keeps the meat incredibly tender during the long cook. This technique mimics professional pitmasters' methods, ensuring the pork stays juicy even after hours at 225°F. The acidity also helps break down tough muscle fibers for that signature fall-apart texture.
Can I substitute the smoker for an oven?
Preheat your oven to 275°F and place the rubbed pork shoulder on a rack over a baking sheet. Cook for 6-8 hours until it reaches 203°F, wrapping in butcher paper at 195°F to retain moisture. For smoky flavor, add wood chips to the pan or use a smoker box with apple or hickory chips. The oven method works beautifully for indoor cooking.
What's the best way to tell when the pork is done?
Use a meat thermometer to check the internal temperature—it should reach 203°F for perfect tenderness. The "probe test" is foolproof: when the meat pulls apart easily with two forks and the juices run clear (not pink), it's ready. Never rely on time alone, as cook times vary based on smoker efficiency and cut size.
How do I avoid dry bark on my Boston butt?
Keep the fat cap intact—it renders down during cooking to baste the meat naturally. Maintain steady 225°F temperatures and avoid opening the smoker too often. The dry rub needs time to develop, so resist the urge to peek! Spritzing with apple juice every 2 hours also helps maintain moisture while building flavor.
What sides pair best with this recipe?
Myron Mixon's signature sides include tangy vinegar-based coleslaw (the acid cuts through the richness) and buttery cornbread for soaking up juices. For a complete meal, add grilled vegetables or a simple green salad with a balsamic vinaigrette. The contrast of textures and temperatures makes every bite perfect.