Championship Pork Butt

Prep: 20 min., Grill: 9 hr., Stand: 15 min.

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.