Grilled Boston Butt Pork Shoulder Roast

Yield 10-12
1 ratings


½ cup water

½ cup granulated sugar

¼ cup salt

2 tablespoons Worcestershire sauce

1 whole Boston butt pork shoulder roast, fat trimmed to ¼-inch thickness

Vegetable or canola oil

Kosher salt, to taste

Freshly ground black pepper, to taste

8 to 10 garlic cloves, smashed

Cajun Blast Garlic Butter Basting Sauce


Make the brine: Bring apple juice and water to a boil in a large saucepan over high heat. Add the sugar, salt and Worcestershire sauce. Whisk until dissolved and remove from heat. Let the mixture cool to room temperature, about 1½ hours.

Place the pork roast in a baking dish just large enough to hold it.

Draw the brine into a marinade injector and inject it into the center of the pork roast all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you’ve used all of the brine.

Set up your grill for indirect grilling and heat to medium, about 350°F to 375°F. Brush the grate with oil to keep the roast from sticking to the grill.

Lightly oil the roast, getting the surface just wet enough for the garlic to stick. Liberally season with salt and pepper, and rub with smashed garlic.

Place the pork roast on the grill’s grate, fat side up. Grill, turning occasionally, and spraying with Cajun Blast Garlic Butter Basting Sauce from time to time, until the meat is browned through and the skin is sizzling, and a meat thermometer inserted into the thickest part of the roast registers 150°F, about 3 to 4 hours. (The temperature will continue to rise as the meat rests.) Make sure the meat thermometer is not touching the bone when testing for temperature.

Let rest, tented loosely with foil, at least 20 minutes before slicing.

Ingredients used in this recipe