Looks good, doesn't it?
It was a random Sunday morning and I took the Tiny Kitchen Assistant to the supermarket. He peered inside the butcher’s case, pointed at the boneless pork butt and said, “I want that! Pick that one!”
My husband scoffed. “You can’t make pulled pork in half a day on a gas grill. You need a spice rub and long, slow cooking over smoky coals.” Never one to back down from a challenge, I bought the pork and got to work.
Grill purists would cringe, but I got that wonderful, smoky flavor by cheating: I used BBQ rub and liquid smoke.
Ingredients
- 2-3 pound Boneless pork butt
- Prepackaged BBQ rub seasoning
- Liquid smoke
Instructions
Your pork is likely packaged in an elastic lattice sleeve. carefully snip the ends to release the pork and slide the sleeve down. Save for reuse.
Season the pork inside and out with the BBQ rub, massaging the seasoning into the meat. Fold the meat back into its original shape and slide the elastic sleeve back on. Put the roast in a plastic zipper lock bag and sprinkle with liquid smoke. Seal the bag and refrigerate for one hour.
Preheat your gas grill to medium-high.
Put the roast on the grill for 3-4 minutes to sear, then flip and repeat. Reduce the heat to medium-low (275 degrees) and allow the meat to cook slowly for 2-3 hours, turning occasionally.
Remove the meat when it reaches an internal temperature of 190 degrees. Rest for 10 minutes, then shred and serve on buns with your favorite sauce.
Results
My husband was pleasantly surprised. The Tiny Kitchen Assistant just loved that it was meat.
Tags: boston butt, grill, pork, pork butt, pulled pork, roast
Cooking
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Health