Lunch: Championship Pork Butt
Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.
Ingredients
1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
Pork Butt Injection Marinade
Pork Butt Dry Rub
Instructions
Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
Light one side of grill, heating to 250 ° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190 °, maintaining temperature inside grill between 225 ° and 250 °. Let stand 15 minutes. Slice, shred, or chop roast.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
