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.
Italian Roast Pork Shoulder Recipe
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.
Items in this Recipe