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

Ratings & Reviews

BBQinFLA's Review

BBQinFLA
June 10, 2009
I have been barbecuing for years and this is -- hands down -- the best pork butt I nhave ever made. How good is it? So good that you won't want to put sauce on it. I thought I'd never make 'que that good, but this is the REAL DEAL. Make sure that you inject it with the marinade. This pork will stand up against the best you've ever had, including those made by professionals. Stop what you're doing, fire up the smoker and enjoy a slice of HEAVEN.

Jasonkirsten
August 06, 2015
I have no way to control the temp on my grill (it's old, and I don't have an oven thermometer), that statement right there tells you exactly what you did wrong.  Making BBQ as forgiving as it might be is still a technical dance of madness and duration.  Pork Butts IMO need to be slow cooked on a grill with a smoke box or smoker at 225 for up to 16 hours to achieve that true decadent pulled pork that we all line up to have.  Please eliminate the grill all together and use your oven, you will lose the smoke flavor but will still have a decent product in the end.Pit Master Jason

SLM84LH's Review

SLM84LH
July 04, 2010
Absolutely the best!! The rub works great on ribs too.

Salander's Review

hchittum
October 21, 2011
I don't know what I did wrong, but this didn't turn out well for me at all. I have no way to control the temp on my grill (it's old, and I don't have an oven thermometer). I browned it on the grill hoping to give it some smoky flavor. I finished cooking it in the oven and about an hour and a half before it should have been done I checked the internal temp and it was only 165, so my husband turned up the temp to 350 for the remainder of the cooking time. It did not shred at all. I also did not get any flavor from the injection fluid or the rub either. Can anyone tell me what I did wrong?

kdlattemom's Review

kmt7139
June 02, 2009
This is the best recipe. We are anxious to make it again. It went too fast at our block party.....

kmt7139's Review

Salander
July 09, 2013
Flavor wise, great. We had trouble maintaining the temp in our smoker, and wound up finishing in the oven, the charcoal pan is too far away from the meat maybe, it did "pull" ok. If I don't want to mess with the smoker again, thereby foregoing the crust part, I'm thinking maybe 12 hours in the oven at 225, in a pan, tightly covered in foil. Would you recommend that, or have a better idea? I have made pork butt starting in the oven at midnight, at 225, and moved to crockpot in the morning so as not to heat up the house. Was delicious, but swimming in liquid.

fansdishes's Review

kdlattemom
May 25, 2012
To Salander: To do this the way the recipe intended, it's best if you use a smoker. You can pick up a basic one at the big box home/garden stores for under $100. In a smoker, the meat builds up that brown "bark" slowly. You had the right idea when you put it in the oven to finish, but you just tried to cook it too fast for too short a time. In order to get that pull apart tenderness, you have to leave it in there for hours at that low temp until it gets to the right internal temp. Start this meat in the morning to eat it in the evening next time, and even in your oven you'll have a great tasting meal if you remember that LOW and SLOW is the name of the game for good barbeque.

hchittum's Review

fansdishes
July 30, 2009
great receipe ! very different i will make it again and am sharing it with my friends

Simply Amazing

Grayson28405
March 19, 2015
Smoked this for 7 1/2 hours and was fall off the bone good.  Then added some of my special BBQ sauce and that took it to another level.