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    Championship Pork Butt


    Source of Recipe


    Chris Lilly, Chris Lilly, Southern Living, JUNE 2009

    Yield
    Makes 10 to 12 servings

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

    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.

    Pork Butt Injection Marinade.This recipe goes with Championship Pork Butt

    Yield
    Makes about 2/3 cup

    Ingredients
    1/3 cup apple juice
    1/3 cup white grape juice
    1/4 cup sugar
    1 1/2 tablespoons salt
    Preparation
    1. Stir together all ingredients in a medium bowl. Store in an airtight container in refrigerator up to 2 weeks.

    Pork Butt Dry Rub.
    This recipe goes with Championship Pork Butt

    Yield
    Makes about 3 1/2 Tbsp.

    Ingredients
    4 teaspoons seasoned salt
    2 teaspoons dark brown sugar
    1 1/2 teaspoons granulated sugar
    1 1/2 teaspoons paprika
    1/4 teaspoon garlic powder
    1/4 teaspoon pepper
    1/8 teaspoon dry mustard
    1/8 teaspoon ground cumin
    1/16 teaspoon ground ginger
    Preparation
    1. Stir together all ingredients. Store in an airtight container up to 1 month.
 

 

 

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