Championship Pork Butt

Southern Living
Championship Pork Butt Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.
Makes 10 to 12 servings


+ Add To Shopping List
1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)


Prep: 20 Minutes
Cook: 9 Hours
Stand: 15 Minutes

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.

Created date

May 2009