Pork Butt with Sweet Chili Injection

Cook Time

300 Mins

Cooking Method



Asian Fusion



Prep Time

35 Mins




To Taste, Blackened Sriracha Rub Seasoning

1/2 tbsp Blackened Sriracha Rub Seasoning (for Injection)

1/4 cup Butter, Melted

2 cups Chicken Stock

1/2 cup Chicken Stock (for Injection)

1 tbsp Ginger Root, sliced thin

1/2 Lime, Juiced

1 tbsp Olive Oil

5 lbs Pork Butt, Bone-in

1 Red Onion, sliced

1/4 cup Rice Vinegar

1/2 tbsp Sugar, Granulated

2 tbsp Sweet Chili Sauce

Cooking Instructions

Kick up your pulled pork with this Smoked Pork Butt with Sweet Chili Injection. Injecting pork with a liquid spreads delicious flavor throughout the meat, while adding moisture and preventing it from drying out. In this version, the pork is seasoned with a bold mixture of sweet chili and Blackened Sriracha, then injected throughout with a rich and tangy stock with rice vinegar and lime. The pork is smoked, then braised until succulent and flavorful. Serve with pan juices over rice and your favorite grilled veggies. 

Wood Pellet Recommendation: 

In order to emphasize the sweet notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets

Note: This recipe uses Pit Boss Blackened Sriracha Rub Seasoning

Note: The FDA recommends to cook pork to a minimum internal temperature of 145°F. 

  1. Place the pork butt on a sheet tray and pat dry with a paper towel.
  2. Prepare the injection solution: Whisk together all ingredients in a glass measuring cup (1/2 cup Chicken Stock, 1/4 cup melted Butter, 1/4 cup Rice Wine Vinegar, 1/2 tbsp Blackened Sriracha Rub Seasoning, 1/2 Lime juice, 1/2 tbsp granulated Sugar).
  3. Use a meat syringe to inject the solution into the pork butt, spacing every ½ inch.
  4. Score the fat cap in a cross-hatch pattern, then rub sweet chili sauce on the outside of the pork butt, and season with Blackened Sriracha. Allow to sit at room temperature for 30 minutes.
  5. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
  6. Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  7. Place the pork shoulder on the grill grate and smoke for 2 hours.
  8. Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add sliced onion and ginger, and set pork butt on top. Pour in chicken stock, then cover with a tight lid or foil.
  9. Increase temperature to 325° F, and braise for 3 hours, until pork is tender. Remove the pork from the Dutch oven, and set aside to rest on a sheet tray, or cutting board.
  10. Pull pork, then serve warm with braising jus.

Special Tools

  • Cast Iron Dutch Oven
  • Glass Measuring Cup
  • Meat Syringe
  • Paper Towel
  • Sheet Tray

Bigger. Hotter. Heavier. Tip

Throw this pulled pork on a hoagie roll and top it with some sesame seeds to construct the perfect, mouth-watering Asian-inspired sandwich.

Diet Info

  • Low Carb

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