Championship Pork Butt
Photo: Beth Dreiling Hontzas; Stylist: Lisa Powell Bailey
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Outstanding
Prep: 20 min., Grill: 9 hr., Stand: 15 min.
Prep Time: 20 minutes
Cook Time: 9 hour(s)
Stand Time: 15 minutes
Yield: Makes 10 to 12 servings
Ingredients
- 1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
- Pork Butt Injection Marinade
- Pork Butt Dry Rub
Preparation
1. Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
2. Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
3. 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.
Member Ratings and Reviews
great receipe ! very different i will make it again and am sharing it with my friends07/30/09
I have been barbecuing for years and this is -- hands down -- the best pork butt I nhave ever made. How good is it? So good that you won't want to put sauce on it. I thought I'd never make 'que that good, but this is the REAL DEAL. Make sure that you inject it with the marinade. This pork will stand up against the best you've ever had, including those made by professionals. Stop what you're doing, fire up the smoker and enjoy a slice of HEAVEN.06/11/09
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