The Boston Butt pork shoulder is a truly versatile cut of meat. It adapts well to all sorts of cuisines and can be finished in a variety of textures. This Italian Roast Pork Shoulder is finished at slicing temperatures, making it perfect for sandwiches, but equally enjoyable over pasta or as a standalone entrée.
WHAT YOU’LL LOVE
- Pepperoncini and herb paste: Garlic, pepperoncini, fresh rosemary and oregano, Italiano seasoning, and a little barbecue marinade processed into a paste coat the whole boneless butt with tangy, herby flavor.
- Trussed for an even shape: Tying the trimmed boneless butt with butcher’s twine gives it a uniform shape, so it cooks evenly and slices neatly.
- Smoke, then wrap with Italian vinaigrette: About two and a half hours of smoke at 325°F build a flavorful bark, and wrapping the pork in foil with Italian vinaigrette finishes it in a tangy, steamy braise.
- Finished for slicing: Cooking to 190°F leaves the meat tender enough to slice for sandwiches or to serve over pasta, instead of shredding apart.
Italian Roast Pork Shoulder
Tom Jackson
Rated 4.3 stars by 3 users
Category
Entree
Cuisine
Italian
Servings
20
Prep Time
30 minutes
Cook Time
2 hours 3 minutes
Calories
834
Delight in the delicious Italian-style roast pork shoulder! Perfect for sandwiches and equally amazing over pasta, this dish is sure to become a household favorite. Savory, tender, and full of flavor, it's sure to leave everyone asking for more!
Ingredients
- 1 boneless Boston Butt Pork Shoulder
-
1/2 cup Smoke on Wheels BBQ Marinade
-
1/4 cup Cattleman’s Grill Italiano Seasoning
- 3/4 oz garlic, peeled
- 3/4 oz pepperoncini
- 1/2 oz fresh rosemary
- 1/2 oz fresh oregano
- 1/2 cup Italian vinaigrette
Directions
- Preheat your charcoal grill to 325°F, set up for indirect grilling.
- Trim excess fat and connective tissue from the surface of the pork butt. Truss the pork butt with butcher's twine, to hold a uniform shape.
Combine the Cattleman’s Grill Italiano Seasoning with 1/2 cup Smoke on Wheels BBQ Marinade, the garlic, pepperoncini, rosemary and oregano in a food processor and process until a paste is formed. Rub the mixture all over the surface of the pork butt.
- Place a couple of fist sized chunks of smoking wood over the hot coals. Set the grill up for indirect grilling/smoking. Smoke the pork butt for about two and a half hours. Remove from the grill. Wrap tight in foil, along with the Italian vinaigrette.
- Continue cooking until the internal temperature reaches 190°F, about 90 minutes more. Remove from the grill and rest 30 minutes.
- Slice to serve.
Recipe Note
Recipe FAQ
Why truss the pork butt?
A boneless shoulder can be uneven and loose. Tying it with butcher's twine gives it a compact, uniform shape, so it cooks evenly and holds together for slicing.
Why trim the fat and connective tissue first?
Removing thick, hard pieces from the surface lets the paste and smoke reach the meat directly, and it leaves a cleaner texture in the finished slices.
What does the pepperoncini add?
The pickled peppers add mild heat and tang to the paste, which cuts through the richness of the pork and echoes the Italian vinaigrette.
Why smoke first and then wrap the pork with vinaigrette?
The first stage builds smoke flavor and a bark. Wrapping the pork in foil with Italian vinaigrette then braises it in tangy liquid, which tenderizes the meat and carries flavor through.
What internal temperature should the pork reach?
This recipe cooks it to 190°F, when the roast is tender enough to slice cleanly. That's well above the 145°F USDA minimum for pork, so the higher target is for texture. Cooking to about 200°F would make it soft enough to pull.
Why rest the pork for 30 minutes?
Resting lets the juices settle back into the meat, so the slices stay moist instead of running onto the cutting board.
How can I serve it?
Slice it for sandwiches, serve it over pasta, or plate it as an entrée with the juices from the foil.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The pork keeps for about 3-4 days, and it freezes well with some of its juices for up to 3 months.
How indoor-friendly is this recipe?
3 out of 5. A 325°F oven can cook and braise the pork the same way, but you'd lose the smoke flavor and bark.
Recipe Highlights
Pepperoncini and herb paste: Adds tangy, garlicky flavor.
Trussed boneless butt: Cooks evenly and slices neatly.
Smoke, then vinaigrette wrap: Builds bark and then braises the pork.
Sliceable finish at 190°F: Works for sandwiches, pasta, or a main course.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 834
- Carbs
- 4 grams
- Protein
- 86 grams
- Fat
- 50 grams
- Sodium
- 305 milligrams
