Championship Pork Butt

1. 1

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

2. 2

   Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.

3. 3

   Light one side of grill, heating to 250u00b0 (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 190u00b0, maintaining temperature inside grill between 225u00b0 and 250u00b0. Let stand 15 minutes. Slice, shred, or chop roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.