Tupelo Honey Boston Butt

Serves 12 - 16

Prep Time: 30 minutes

Cook Time: Varies (Several Hours)

Make world-class pulled pork at home. The Primo Tupelo Honey Crunch rub brings a signature flavor with air-dried honey crystals, Ancho chili peppers and cayenne pepper to offer an undertone of heat. You’ll never go out for barbecue again!


  • 1 Boston Butt (any size)
  • Primo Tupelo Honey Crunch dry rub (or your favorite rub)
  • Yellow mustard
  • Butcher’s string
  • 2 liter bottle of cola
  • 4 wood chunks (fruit woods like apple and peach)
  • 1 drip pan (if using a disposable aluminum, make sure it is not over 3” deep)


Preparation Instructions

Trim off any large areas of fat down to 1/8-in. so the rub can penetrate the meat. Wash the butt and pat dry.

Use butcher’s string to tie the butt into a compact form (two lengthwise and widthwise). Brush the entire butt with yellow mustard.

Generously sprinkle dry rub on all sides and pat the rub with your hands to adhere to the butt. Cover with clear plastic wrap and refrigerate 1-3 hours to allow the rub to set. Remove 1 hour before cooking to allow it to come up to room temperature (it will cook faster).

Cooking Instructions

Ensure that you have enough charcoal for a long cooking period. Build a mound of charcoal just below the side holes in the fire box up to almost the top of the fire ring.

Light the charcoal in one area and wait five minutes with the dome open. Place wood chunks on top of the charcoal, so they will smoke within the first 2-4 hours.

Insert the heat deflector plates, drip pan and cooking grates in the grill. When the grill reaches 225°F and 250°F, pour a 2 liter bottle of your favorite cola into drip pan (Coke or Dr. Pepper work well).

Place the Boston butt in the grill and insert the temperature probes of the remote thermometer if you are not using a pen thermometer.

Remove the butt after reaching an internal temperature of 195-200°F.

Place the butt on a large cutting board or platter and use a large serving fork to “pull” or mash the butt. Pull the meat as coarsely or finely as desired.

Serve with your favorite barbecue sauce, buns, baked beans and cole slaw.

Recipe from Primo Ceramic Grills.

More Recipes

Slow Cooked Beef Stew

Here's hearty and savory blend of beef and vegetables that’s sure to warm you up on a chilly day. If you haven’t used a Dutch oven in the past you're in for a treat. Leave uncovered for the first 30 minutes to infuse a mild, smoky flavor to...

» Continue

Roasted Corn Salad

A salad with an signature flavor and infused with a mild smoky flavor from the roasted corn on the cob. As a side dish, it can be served with virtually any meat. For a light meal the salad can stand on its own.

» Continue

Roasted Portobella Egg Cups

Take your breakfast or Sunday brunch to the next level with these gourmet portobella egg cups. Serve them with sizzling steaks, American fries and your favorite beverage and you’ve got a first class meal that’s sure to please.

» Continue

Peach Brined Pork Loin & Savory Vegetables

A “Peachy” twist on serving a traditional pork loin. Brining the pork loin is easy and it adds a level of juiciness that will leave your dinner guests asking for more. Served with savory vegetables and you have a complete meal from the grill.

» Continue

Beer Can White Chicken Chili

A creamy blend of white beans, onions, mushrooms, green chiles and pieces of tender smoked chicken. Start with a beer can chicken and shred it for the chili. Add extra cayenne pepper to taste if you like a spicy chili on a “chilly” day. A...

» Continue