Shelly's Recipe

CHAMPIONSHIP BOSTON BUTT

Category: Roasts/Tenderloins - Pork

6-8 lb Boston Butt

Pork Butt Injection Marinade:
1/3 Cup apple juice
1/3 cup white grape juice
1/4 cup sugar
1 1/2 tablespoon salt

Dry Rub:
4 teaspoon seasoned salt
2 teaspoon dark brown sugar
1 1/2 teaspoon each sugar and paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger

Marinade: Stir together which can be stored in airtight container in refrigerator up to 2 weeks

Rub: Stir together all ingredients – can be stored in an airtight container up to 1 month.

Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade. If time permits, do this the night before you plan to cook!

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 degrees. Let stand 15 minutes. Slice, shred, or chop roast.