Boston Butt and Coleslaw

My Brother Brad has become incredibly skilled at smoking meats over the past several years which has led to many new traditions here in the Chapman family. One of the joys of cooking is constantly experimenting to come up with the perfect match of spices and ingredients that make a magical dish the entire family will enjoy. Brad, is perfecting this process not only with smoked meats but also plenty of delicious sides to go with them.

A few recipes that have come to the table this 'winter' in Florida are below. One is for a Boston Butt which, "is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone." The other recipe is for a simple coleslaw that is must for any BBQ'ed or Smoked meat dish. Enjoy!



We used Watkins Original Barbecue Sauce on our pulled pork sandwiches.  

1 7-8 lb. Bone in Boston Butt

1/4 cup French's Yellow Mustard

1 bottle "Rub Some Butt" dry rub (purchased at Bass Pro Shop)


Cover the butt with mustard then sprinkle dry rub liberally over the entire butt. Return the butt to the refrigerator covered for at least 3 hours, preferably overnight.

Heat smoker to 225-240 degrees and add hickory wood (oak or apple wood works well too) for smoking. You will need enough wood for 4-5 hours of smoke. After five hours wrap butt in heavy aluminum foil and return to the smoker for another 3-4 hours or until internal temp reaches 200-205 degrees.

Remove the butt from the smoker and allow it to rest wrapped for an hour. Using 2 forks, or hands with gloves, pull/shred  the pork. Serve on a hamburger bun with your favorite BBQ sauce.






We used Hampton Creek 'Just Mayo' in our coleslaw.


1 14 oz. package of coleslaw mix

1 cup mayonnaise (we use Hampton Creek 'Just Mayo')

1/2 cup white sugar

1 tbsp white vinegar

3 tbsp vegetable oil

1/2 tsp celery seed

Salt and pepper to taste


Mix mayonnaise, vinegar, vegetable oil, sugar and celery seed in a large bowl. Empty coleslaw mix into bowl and toss until full coated. Salt and paper to taste. Chill for one to two hours or overnight.