Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
20 Mins
Cook Time
9 Hours
Stand Time
15 Mins
Yield
Makes 10 to 12 servings

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.

How to Make It

Step 1

Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.

Step 2

Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.

Step 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.

Big Bob Gibson's Bar-B-Q

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