CHAMPIONSHIP PORK BUTT

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Championship Pork Butt image

How to make Championship Pork Butt

Provided by @MakeItYours

Number Of Ingredients 3

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

Steps:

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

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