Ever wonder where all the amazing pork I talk about comes from? My dear friend Krystina from Cook Pigs Ranch in Julian, California. I can not speak highly enough of this woman or her family. To keep it brief, her and her husband decided due to their children’s food allergies, they were going to take matters into their own hands and raise their own food. Giving themselves the ability to control all facets of their food, they are able to ensure their family is getting the highest quality products available. Fast forward a few years and now when you visit, you see this gorgeous woman throwing hundreds of pounds of food to her pigs, with her two kids following closely in their power wheels john deere trucks helping. Once the pigs are fed, she probably heads over to watch and help deliver 10 piglets all before she makes breakfast. On top of all her duties to 150+ pigs and a deployed husband she always makes time to teach and inform everyone about her animals and why they are so amazing. I have never met anyone so genuine and dedicated to their craft and I love her for it. Thank you for all your hard work Krystina, the world needs more farmers like you.
Enjoy
- 1 (3-5 pound) Boston Butt
- yellow mustard to coat
- 4 tablespoons smoked paprika
- 2 tablespoons sea salt
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoons ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground white pepper
- 2 teaspoon cayenne pepper
- 1/2 cup apple juice
- 1/2 cup olive oil
- Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc)
- Make your mop sauce (only if smoking) but combining the ingredients in a spray bottle
- Apply a thin coat of mustard to your pork butt
- Generously cover the entire pork butt with the caveman blend
- Wrap the seasoned pork butt in plastic wrap or put it in a large ziploc and let sit in the refrigerator for at least 8 hours but up to 48
- Bring your smoker or your BBQ to 225 degrees fahrenheit and prepare it to use indirect heat
- I use an electric wood pellet smoker so I just set the temperature after I added all of my hickory wood pellets
- Plan on smoking your boston butt for 60-90 minutes per pound or until it reaches an internal temperature of 190 degrees fahrenheit
- Remove your boston butt from the refrigerator at least 30 minutes before you plan to start smoking it to allow it to come to room temperature
- Place your boston butt on the smoker fat side up and plan on basting with your mop sauce every two hours until completion
- Once your butt has finished, either let it sit for 1 hour before pulling so you don’t burn yourself or use tools to shred it
- Serve with your favorite sauce or side and I recommend my Beasty BBQ Sauce
- Remove your boston butt from the refrigerator and place in the bottom of your crockpot
- Add 1/2 cup of olive oil and 1/2 cup of apple juice to the crockpot
- Cover and set on low for 12 hours
- Once done, shred with forks
- You can put the pork back in its delicious broth or serve with my Beasty BBQ Sauce
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George, I’ve really enjoyed your website as there are a ton of great recipes that fit in with some newly determined dietary restrictions. And, I share your love of bacon!
Some questions about substitutions (I am SO not a cook so I struggle). I can’t use vinegar, which means I also can’t use most condiments. Could you recommend a substitution for the mustard for the wet rub? I was thinking oil (olive or something else) but what else might impart taste like mustard would? And, I’ve been craving BBQ sauce so your Beasty BBQ Sauce looks like something I could try – but what about subs for the dijon mustard and the apple cider vinegar? I’ve heard of subbing lemon or lime for vinegar but that doesn’t seem like quite the right flavor for this. Any help you can provide is MUCH appreciated!!!
For the rub, the mustard does nothing for flavor so you can leave that out. Just use oil like you said. There aren’t really going to be any subs for the dijon mustard which is used to give it some tang so leave that out. For the vinegar, you could use lemon or lime and it should work great.
Thanks George! We’ll try it this weekend!
Enjoy
This is in my crackpot right now. It smells soo good
Oh it will taste yummy too
Best meat to ever come out of my crockpot. Wow. Just wow. And I would bet that it is even better in a smoker. So delicious and super easy, too.
Thank you for stopping by to let me know, you should get a smoker, it is way BETTER.
Hubs has a smoker box for the grill. Perhaps we will try it that way next time.
I’m eating this for lunch right now and it’s so delicious I felt the need to rush to your page immediately and tell you how delicious it is!!! Thanks for the recipe!!
Woohoo thank you
Would a pork shoulder work instead of the Boston butt?
Jess a boston butt is a pork shoulder so you are all set :)
I made this in the crockpot and it was AMAZING!!!! I had to use a lot of self control to not eat most of it while pulling it apart. It tasted even better after sitting for a few hours before we ate. Just reheated it – OMG – so good.
Awesome Jackie, so glad you loved it :)
Hi, this looks great! Btw how did you determine the serving size? How did you measure each serving? By weight, volume, or cup?
Thanks!
I guessed Jos by how much I eat :) I figured 1/2 lb per person on average though
She sounds pretty awesome. I prefer lamb myself but I am a New Zealander. I have to give your recipe a try.
Dan she is and yes Lamb is amazing
Why are pigs so cute AND tasty? I love the floppy ears… :)
That’s by design. That way we know it tastes good before we kill it
I guess even Pigs like a nap after they get there bellys full..I Enjoyed the Video. Thx
Your so welcome
Oh this looks soo good. Pork, it’s what’s for dinner, tomorrow. But I’ll be making it again when DH comes home from TDY. We are in the sequester mode with a 20 % pay cut coming. So eating great meals from the pantry is a must. Thanks for all the great recipes to work with and for pointing us to Joshua’s blog. Btw my resident violinist loves the music put to the Cooks Pork Ranch video.
Ah yes I love that song :) pantry and crockpot meals will be your best bet :)
Do my any chance know the name of the song. It would be a gift for my violinist daughter who misses her daddy while he is TDY. He is her favorite “roadie” and he will be missing a recital. Thanks so much
The song is called the blood of cuchulainn
Oh I just love it when you make me look like a hero. Part of being a good mom is helping dad look good. My daughter is jumping up and down happy! Thanks soooo much!
Your welcome
The pork looks amazing! I was even more intrigued by the Cook Pigs ranch. Do you get the whole pig? and if so, what do you do with all the other parts?
Yes you get the whole pig and I cook all the other parts depending on what they are. Was there something specific you were wondering about?
Yes, the website says the pig comes with the head and organs. I would not know what to do with those! Do you have suggestions?
There is an awesome book called the Whole beast which is nose to tail cooking which is loaded with recipes.
Thanks George, I’ll check it out.
This does look amazing…wish I didn’t have an aversion to pork! I don’t know what it is, but I can’t make myself eat the stuff! DARN!
By the way thanks for the intro to Joshua at Slim Palate, quite the young man.
Jami
mmm…COFFEE!
I wish you didn’t have an aversion to pork either. Joshua is awesome
Pork is my favorite meat and this looks so darn good! Can you send me enough so I can make a pulled pork sandwich? LOL! I have made your Beasty BBQ sauce for my recipe of pulled pork and it was excellent. I am going to try to smoke a Boston butt in my crock pot soon. I have never used wood chips before and not sure where to buy them. I’m sure Home Depot sells them..I think. Maybe even a kitchen store or a restaurant supply house???? I am going to check this weekend because I am dying to smoke something. Have been off ciagarettes for over 3 weeks now so the only smoking I will be doing is in my crock pot! Thanks for all the good recipes!
my small town grocery carries wood chips up front with the charcoal.
Looks awesome! What kind of tools do you use to shread the pork you cook? I have some Bear Paws I bought on amazon and they are great for picking up the hot meat right from the smoker and for shreading it after it rests. Keep up the great work.
John, those are awesome. I normally just use my hands with gloves on
Ho…ly…cow
Haha or pig
Would a pork loin work?
It won’t shred like pulled pork, but you could smoke it and just cook it until an internal temp of 145 degrees
Don’t have white pepper handy… I assume black will do in a pinch?
Sure will Rachel :)