Some call this easy to grill Pork Butt recipe pure Pork Porn. You decide. To serve it up, all you need to do is get some pork shoulder roasts, layer on some brown sugar and salt rub, and then slow roast 'em indirect on a backyard grill until fork tender. Serve the roast up with some pork gravy on mashed potatoes, and some buttered sweet corn......and ya have......Oh, baby...!
THE INGREDIENTS YOU'LL NEED:
Pork Shoulder Roast –2 - 8-10 lb. each (Also known as a Boston Butts)
Brown Sugar – 1 cup
Kosher Salt – 1 cup
Onion – 1
Black Pepper – to taste
Apple Juice – 64 oz. bottle
Flour – ½ cup
1. 12-24 hours prior to cooking, mix brown sugar and salt in a bowl.
2. Cross hatch the fat cap on each roast. (Cut 1” wide strips in the fat cap – front to back and side to side. Avoid cutting roast)
3. Take ½ cup of rub and apply to a fat cap of each roast pressing into crosshatch cuts. Apply the remainder of the rub to each roast.
4. Double wrap each roast in plastic wrap.
5. Place in refrigerator for 12-24 hours.
6. Remove roasts from the refrigerator and unwrap.
7. Slice onion.
8. Place sliced onions on the bottom of the roasting pan. Put pan grate on top of onions.
9. Apply black pepper to both sides of roast.
10. Place roasts fat cap up on the top of the grate.
11. Bring grill temperature up to 275 degrees Fahrenheit. Place coals to the side for indirect cooking.
12. Place roasts opposite hot coals for indirect cooking.
13. Fill the bottom of the roasting pan with water.
14. Cover grill and cook 5-6 hours or until internal temperature reaches 190 degrees Fahrenheit
15. Maintain 275 degrees Fahrenheit. Add hot coals as needed.
16. After 1 ½ hours of cooking, remove the lid and baste both roasts with pan drippings. Add water or apple juice to pan. Place cover back on the grill.
17. Cook for another hour and baste again. Be sure to add more apple juice or water.
18. Rotate pan 180 degrees for even cooking (only if charcoal is on one side of grill).
19. Continue to baste roasts every 45 minutes and add liquid to the pan as needed.
20. Roasts are done once an internal temperature of 190 degrees Fahrenheit is reached.
21. Remove roasts from the grate.
22. Wrap each roast in aluminum foil and allow to rest 1 hour.
23. You can use your favorite gravy or follow this recipe.
24. Pour remaining pan drippings in a sauce pan with two cups of water.
25. Mix 1 – 1 ½ cups of water with flour and mix thoroughly.
26. Add flour paste slowly to saucepan with drippings stirring constantly.
27. Place pan over coals to heat and thicken. Stir occasionally.
28. After one hour, remove roasts from foil and cut out the bones.
29. Slice roasts for serving.
30. Serve with gravy, mashed potatoes, corn on the cob, or macaroni salad.
31. Sit back, relax, and enjoy!!
Courtesy of the BBQ Pitboys.com