Championship Pork Butt

By Debbie54

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Ingredients

1 (6-8 lb) bone-in pork shoulder roast (Boston butt)
Pork Butt Injection Marinade
Pork Butt Dry Rub

Details

Preparation

Step 1

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 on side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7-9 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.