BBQ PORK BUTT GRILLED AND SLOW ROASTED

BBQ PORK BUTT GRILLED AND SLOW ROASTED

So my BBQ Pork Butt (Pork Shoulder) was about 7-8 ‘bs pretty good size.

I started out with making a simple rub

1 Tbsp mild or sweet paprikia

2 Tbsp Light Brown Sugar

1/4 tsp celery salt

1/4 tsp garlic powder

1/4 tsp black pepper

1/4 tsp old bay seasoning

1/2 tsp chili powder

Extra Virgin Olive Oil to mix

mix well and do rub on both sides of (rinsed and blotted dry with paper towels) pork butt in a 9×13 aluminum pan.

Take out to PRE HEATED GRILL that is VERY HOT

.. hottest you can get it.. and VERY CAREFULLY using forks on either side of pork but lower onto the hot grill to sear..

let the one side sear until it pulls pretty easily off of grate.. then Carefully turn over and sear other side.

NOW.. put your pork roast on the right side of the grill,

and turn off the right side, leaving only the left side of grill on, so that the pork roast is on indirect heat. Turn down the left side to low.

close lid.

Oh  yeah.. by the way, I am using a internal thermometer, I want my core temperature to reach 165 F on my grill before I switch her over to the oven   (165 is medium cooked for my pork butt)

you just wait as the pork slowly roasts…

Okay so now the register is up to 150 on the grill.. almost to 165.. so I go out and I start my first baste of BBQ Sauce. Today I am using Original Bulls Eye BBQ Sauce.

Now I get my oven preheated to 350 degrees. NOTE: At this point you can continue to cook your Pork butt on the grill and finish it there if you so desire but I am transferring mine for the last part of cooking so I can retain more of my juices and bbq sauce for a moist tastier bbq.

I take off my Pork Butt from the grill straight into a clean 9×13 metal  baking pan

and I baste with bbq sauce heavily salt and pepper

I add 2 Tbsp water to the bottom of pan

and cover tightly with heavy aluminum foil

put into oven and let it cook, I still have my internal temperature inserted right in the middle up by the bone.

once mine reaches 185-190 it is ready to come out.. NOTE  you can keep yours in until it begins to fall apart if you wish, for sandwiches.

Save the juices pour them into a small bowl with a sop mop or a silicone basting brush

I am serving mine as slabs of meat with roasted potatoes and country style green beans , mac and cheese and rolls instead today.