Are you looking for a delicious and flavorful way to cook a Boston butt pork roast?
Look no further than your trusty grill!
With a few simple steps and some patience, you can create a mouthwatering roast that will have your taste buds singing.
Whether you’re a seasoned grill master or a beginner, this guide will walk you through the process of preparing and cooking a Boston butt pork roast on the grill.
So grab your apron and let’s get started!
How To Cook Boston Butt Pork Roast On Grill?
Step 1: Prepare the Pork Roast
The first step in cooking a Boston butt pork roast on the grill is to prepare the meat. Start by rubbing the pork butt all over with a brown sugar bourbon seasoning or rub of your choice. Make sure to coat every side completely with the seasoning.
Once seasoned, refrigerate the pork roast for 2 hours or up to overnight. This will allow the flavors to penetrate the meat and enhance its taste.
Step 2: Set Up Your Grill
Next, set up your grill for indirect low heat. For gas grills with three or more burners, turn all the burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
Step 3: Cook the Pork Roast
Place an aluminum tray under the rack of your grill and center it in the middle of your grill. This will catch the juices from the pork as it cooks. Pour beef broth into the aluminum tray and place the pork butt in the center of the grill.
Grill for 2.5 hours on low heat, making sure to keep smoke on the meat for at least 4 hours for a 4-pound roast. After 2.5 hours, remove the pork butt from the grill to wrap in aluminum foil. This will prevent the pork from burning and tenderize the meat.
Cook for an additional 1.5 hours on low heat until it reaches an internal temperature of 195 degrees F.
Step 4: Rest and Serve
Once cooked, let stand for 10 to 15 minutes before slicing. Serve sliced with potato salad or coleslaw, or you can put it on sandwiches.
Choosing The Right Cut Of Meat
When it comes to cooking a Boston butt pork roast on the grill, choosing the right cut of meat is crucial. The Boston butt, also known as pork butt, is the best cut for pulled pork due to its marbling and fat content. This cut comes from the upper part of the front leg of the pig and is perfect for braising, roasting, or grilling low and slow.
If you can’t find a Boston butt, the picnic shoulder is the next best option. However, it tends to be more muscly and firm than the Boston butt. The pork shoulder primal cut has several large muscle groups that are broken down further into sub-primal cuts. In general, the more a muscle is used during the animal’s life, the tougher the meat will be.
For tender and delicious pulled pork, it’s essential to start with a cut that has enough fat content to melt into the meat during cooking. Circle B Ranch pork shoulder is an excellent choice as it contains just the right amount of fat to create melt-in-your-mouth meat. Slow-cooking this cut will allow the protein to break down correctly, leaving behind perfectly tender meat.
Preparing The Pork Roast
To prepare the pork roast for grilling, start by generously rubbing all sides of the Boston Butt with your preferred seasoning or rub. Make sure to coat every side completely with the seasoning. After seasoning, refrigerate the pork roast for 2 hours or up to overnight. This will allow the flavors to penetrate the meat and enhance its taste.
When it’s time to cook, set up your grill for indirect low heat. For gas grills with three or more burners, turn all the burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
Place an aluminum tray under the rack of your grill and center it in the middle of your grill. This will catch the juices from the pork as it cooks. Pour beef broth into the aluminum tray and place the pork butt in the center of the grill.
Grill for 2.5 hours on low heat, making sure to keep smoke on the meat for at least 4 hours for a 4-pound roast. After 2.5 hours, remove the pork butt from the grill to wrap in aluminum foil. This will prevent the pork from burning and tenderize the meat.
Cook for an additional 1.5 hours on low heat until it reaches an internal temperature of 195 degrees F.
Once cooked, let stand for 10 to 15 minutes before slicing. Serve sliced with potato salad or coleslaw, or you can put it on sandwiches. By following these steps, you can prepare a delicious and tender Boston Butt pork roast on your grill that is sure to impress your guests!
Marinating The Pork Roast
Marinating the pork roast is an important step in ensuring that your Boston butt pork roast is juicy and flavorful. A great marinade for pork roast includes a combination of sweet and salty flavors, such as soy sauce, honey, and garlic.
To marinate the pork roast, start by combining the marinade ingredients in a mixing bowl. This can include soy sauce, honey, garlic, and other seasonings of your choice. Stir well to combine.
Place the pork roast in a large food storage bag or a nonreactive bowl and coat it with the marinade. Make sure to cover all sides of the pork with the marinade. Seal the bag or cover the bowl and refrigerate the pork for at least 2 hours or up to overnight. This will allow the flavors to penetrate the meat and enhance its taste.
When you’re ready to grill the pork roast, remove it from the marinade and discard any excess marinade. Pat the pork dry with paper towels before seasoning it with your favorite rub or seasoning.
By marinating your Boston butt pork roast before grilling, you’ll be able to infuse it with delicious flavors that will make it a crowd-pleaser at any barbecue or gathering.
Setting Up The Grill
To set up your grill for cooking a Boston butt pork roast, you’ll need to prepare it for indirect low heat. This means that you’ll need to create two zones on your grill: one for direct heat and one for indirect heat.
For gas grills with three or more burners, turn all the burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. This will create a zone of indirect heat on one side of the grill and direct heat on the other.
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. This will create a zone of indirect heat on one side of the grill and direct heat on the other.
Once you’ve set up your grill for indirect low heat, place an aluminum tray under the rack of your grill and center it in the middle of your grill. This will catch the juices from the pork as it cooks. Pour beef broth into the aluminum tray and place the pork butt in the center of the grill.
Make sure to keep smoke on the meat for at least 4 hours for a 4-pound roast. You can use apple and cherry wood with charcoal to create great smoke flavor. After 2.5 hours, remove the pork butt from the grill to wrap in aluminum foil. This will prevent the pork from burning and tenderize the meat.
Cook for an additional 1.5 hours on low heat until it reaches an internal temperature of 195 degrees F. Once cooked, let stand for 10 to 15 minutes before slicing. Serve sliced with potato salad or coleslaw, or you can put it on sandwiches.
Cooking The Pork Roast On The Grill
Cooking a Boston butt pork roast on the grill can be a delicious and satisfying experience. Here’s how to do it:
Start by heating your gas or charcoal grill for indirect-heat cooking as directed by the manufacturer. While the grill is heating up, mix all ingredients except the roast in a small bowl. Rub the mixture onto all sides of the pork roast, making sure to coat it completely with the seasoning.
Place the pork roast, fat side up, on the grill for indirect cooking. Cover the grill and cook it for 1 hour 30 minutes to 2 hours 15 minutes or until a meat thermometer inserted into the thickest part of the roast reads 160°F.
The cook time your roast takes to reach 160°F will vary based on the size of the roast and the temperature of the grill. As a general rule, aim for about 25 minutes per pound on a grill holding around 325 to 350 degrees F. For example, a bone-in 5-pound roast may take about 2.5 hours to cook through.
To ensure that your pork roast cooks evenly, use a grilling technique known as “zone cooking.” One area of the grill will be turned to high, while the other will be low or unlit. Use the high-heat area for direct cooking (getting a crisp crust and char); use the low-heat area to cook it to the correct internal temperature over indirect heat.
If you’re cooking with a charcoal grill, arrange the coals on one side of the grill and leave the other side empty. If you’re using a gas grill, heat one side to high or medium-high heat and leave the other side unlit.
Once the pork roast is cooked through, remove it from the grill and let it stand for 10 to 15 minutes before slicing. This will allow its juices to redistribute and ensure that it stays moist and tender.
Checking For Doneness
One of the most important things to keep in mind when cooking a Boston butt pork roast on the grill is checking for doneness. Overcooking can lead to dry and chewy meat, while undercooking can be dangerous to consume.
To ensure that the pork roast is cooked to perfection, use a meat thermometer to check the internal temperature. The recommended internal temperature for pork is 145°F, but for shredded pork, it needs to reach at least 195°F.
Insert the meat thermometer into the thickest part of the roast, making sure it doesn’t touch bone or fat. Check the temperature after 2.5 hours of cooking and then again after an additional 1.5 hours.
It’s important to note that taking an accurate internal temperature in pork ribs is difficult due to thin layers of meat and interspersed bones. Despite these issues, using an accurate instant-read thermometer and a few other tips and tricks to check for doneness will yield tender and juicy pork every time.
Once your pork has been cooking for the recommended time and has reached an internal temperature of 195°F, remove it from the grill and let it rest for about 15 minutes before slicing or pulling and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.