Championship Pork Butt - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
- 1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
- Pork Butt Injection Marinade
- Pork Butt Dry Rub
Instructions
- 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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