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.
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.