Rating: 4.5 stars
8 Ratings
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  • 5 star values: 7

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.

Chris Lilly
Recipe by Southern Living June 2009

Gallery

Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
20 mins
cook:
9 hrs
stand:
15 mins
total:
9 hrs 35 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Big Bob Gibson's Bar-B-Q

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