Mark published on August 21, 2013
Championship Pork Butt
Total time: 9 hours 15 minutes
Yields: 6-8
Author: Southern Living
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Ingredients
- 7 lbs bone-in pork shoulder roast (Boston butt)
- 0.3333333333333333 cup apple juice
- 0.3333333333333333 cup white grape juice
- 0.25 cup sugar
- 1.5 Tbsp salt
- 4 tsp seasoned salt
- 2 tsp dark brown sugar
- 1.5 tsp granulated sugar
- 1.5 tsp paprika
- 0.25 tsp garlic powder
- 0.25 tsp pepper
- 0.125 tsp dry mustard
- 0.125 tsp ground cumin
- 0.0625 tsp ground ginger
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.
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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