Prepare And Cook

• Fill the Ninja Woodfire pellet hopper with your favorite pellets. Preheat on the smoker setting to 225°F (107°C).
• Pat the pork dry. Season all sides with the salt, pepper, and a generous coating of Dad Rub 1.3. Score the fat in a crosshatch about ¼ inch deep and work a little more rub into the cuts.
  6.7 LB Bone In Boston Butt Roast, 3 TBSP Diamond Crystal Kosher Salt, 1 TBSP 16 Mesh Black Pepper, ¼ Cup Dad Rub 1.3 Salt Free BBQ Rub
• Place the pork fat side down on an elevated rack over a quarter sheet pan to catch the juices. Insert a probe into the center of the meat, avoiding the bone.
  6.7 LB Bone In Boston Butt Roast
• Smoke at 225°F (107°C) for 1 hour.
  6.7 LB Bone In Boston Butt Roast
• Increase to 275°F (135°C) and cook until the bark is set, about 4 to 5 hours. The bark should stay in place rather than rub off when touched.
  6.7 LB Bone In Boston Butt Roast
• Check for probe tenderness at the 4 to 5 hour mark of this stage. The probe should slide into the meat like going into a jar of creamy peanut butter. If the pork is not tender and the bark looks dry or crusty, combine ½ cup water and ½ cup apple cider vinegar and spritz to wet the exterior.
  6.7 LB Bone In Boston Butt Roast, ½ Cup Water, ½ Cup Apple Cider Vinegar
• Continue at 275°F (135°C) until probe tender, about 1 to 2 hours more if needed. Check several areas, including the center. Use tenderness to determine when it is done.
  6.7 LB Bone In Boston Butt Roast
• Remove the pork and wrap tightly with the captured juices. Rest for 1 to 2 hours, allowing the pork to cool to around 145 to 150°F (63 to 66°C) before pulling.
  6.7 LB Bone In Boston Butt Roast
• Remove the bone and shred the pork, mixing in the bark and juices. Add the BBQ sauce and ¼ cup apple cider vinegar. Mix thoroughly and serve.
  6.7 LB Bone In Boston Butt Roast, 18 OZ BBQ Sauce, ¼ Cup Apple Cider Vinegar