Championship Pork Butt
Submitted by Mark on Wed, 08/21/2013 - 11:00am.
Recipe from Southern Living
Ingredients
1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
Pork Butt Injection Marinade
Ingredients
- 1/3 cup apple juice
- 1/3 cup white grape juice
- 1/4 cup sugar
- 1 1/2 tablespoons salt
Pork Butt Dry Rub
Ingredients
- 4 teaspoons seasoned salt
- 2 teaspoons dark brown sugar
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground cumin
- 1/16 teaspoon ground ginger
Preparation
- 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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