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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 13 |
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This BBQ is simple, yet satisfying. Just put together a simple rub and put it on the grill and walk away. I guarantee you'll want to do this every summer weekend. Read more . ***The original recipe and photograph came from: Weber's Big Book of Grilling, 2001*** . Ingredients:
rub |
1 tbsp. paprika |
1 tbsp. firmly packed light brown sugar |
1-1/2 tsp. chili powder |
1-1/2 tsp. ground cumin |
1 tsp. coarsely ground black pepper |
1 tsp. kosher salt |
1-1/2 tsp. cayenne pepper |
meat |
1 boneless pork shoulder roast (boston butt)-4 to 5 lbs. rolled and tied (if neccesary) |
Directions:
1. Preheat grill to medium heat.
2. While grill is preheating, apply rub to roast.
3. Let roast stand at room temperature for 30 minutes.
4. After fire has gone out, arrange coals for indirect heat.
5. Close grill and let stand for 10 minutes.
6. Insert probe thermometer in thickest part of roast (towards the center).
7. Set alarm, if equipped, to 190 degrees F, (if no alarm, roast should take between 3-4 hours to cook).
8. Allow roast to cool, loosely covered, for about 20 minutes.
9. Slice the roast or pull apart with two forks, depending on your preference.
10. Serve on toasted buns with some cole slaw, chips and a pickle.
11. ENJOY!!
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