By noon, the grill is already perfuming the yard with smoke, garlic, and slow-roasting pork. That is my favorite part of making pork butt, because dinner seems to build excitement for hours before anyone eats.
The outside gradually darkens into a flavorful crust while the inside becomes tender enough to pull apart with a fork. Served in thick chunks or shredded, it is made for long weekends and hungry crowds.
Table of Contents
Why This Recipe Works
Grilled pork butt roast benefits from exactly what this cut needs most: low heat and plenty of time. Pork butt contains generous marbling and connective tissue, which gradually soften during cooking. Using indirect heat prevents the exterior from burning while the center cooks, and a simple spice rub develops into a dark, savory crust.
The grill also adds a smoky character that an oven-roasted pork butt cannot quite duplicate. Once the meat reaches the point where a probe slides in easily, the interior is juicy and tender enough to shred with very little effort. Resting afterward gives the juices time to settle throughout the roast. It is a great choice for feeding several people because one roast produces plenty of meat and can be served in completely different ways, from barbecue sandwiches to tacos or a traditional dinner plate.
Ingredients
Pork Butt: A well-marbled boneless or bone-in pork butt becomes exceptionally tender with slow cooking. Pork shoulder is the closest substitute and can be prepared using the same method.
Brown Sugar: Brown sugar adds mild sweetness and helps the exterior develop a deeply caramelized crust. Coconut sugar can be substituted for a slightly darker flavor.
Smoked Paprika: Smoked paprika reinforces the grill flavor while adding rich color to the seasoning crust. Regular paprika works if you want a milder smoky note.
Yellow Mustard: Mustard creates a thin coating that helps the dry rub stick evenly to the pork. Dijon mustard or a little neutral oil can serve the same purpose.
Garlic Powder: Garlic powder distributes evenly across the large roast and adds savory depth without burning easily. Onion powder can substitute, although the finished flavor will be slightly sweeter.
Tips
- Choose a pork butt with visible marbling because the fat helps keep the meat juicy during the long cook.
- Set up the grill for indirect heat so the roast never sits directly over the flames.
- Keep the lid closed as much as possible to maintain a steady cooking temperature.
- Rotate the roast if your grill has noticeable hot spots that brown one side faster.
- Rest the finished pork well before shredding so the flavorful juices remain in the meat.
How to Serve
Grilled pork butt can be sliced into thick pieces if it is firm enough, but I usually pull it into tender chunks and let everyone build their own plate. Keep some of the flavorful crust mixed into the shredded meat because those smoky pieces are often the best part. Serve sauce on the side rather than soaking the entire roast.
- Pile the pork onto soft buns with barbecue sauce, pickles, and crunchy coleslaw.
- Serve it with grilled corn, baked beans, and potato salad for a backyard barbecue spread.
- Tuck shredded pork into warm tortillas with avocado, salsa, cilantro, and lime for an easy next-day meal.
Similar Recipes
Grilled Pork Butt Roast
Ingredients
- 1 pork butt roast 4 to 5 pounds
- 2 tablespoons packed brown sugar
- 1 tablespoon smoked paprika
- 2 tablespoons yellow mustard
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper optional
- ½ cup apple juice
- 1 tablespoon apple cider vinegar
Instructions
- Pat the pork butt dry. Spread the yellow mustard over the entire roast to create a thin, even coating.
- Mix the brown sugar, smoked paprika, garlic powder, salt, onion powder, black pepper, cumin, and cayenne if using. Press the seasoning mixture firmly onto every side of the pork.
- Prepare the grill for indirect cooking at about 275°F. Place the pork over the cooler side, close the lid, and cook for about 3 hours.
- Mix the apple juice and apple cider vinegar. Lightly brush or spritz the pork whenever the exterior begins looking dry.
- Continue grilling until a dark crust develops and the internal temperature reaches about 165°F. Wrap the roast tightly in heavy-duty foil and return it to indirect heat.
- Cook for another 2 to 3 hours, until the internal temperature is around 195°F to 205°F and a thermometer or skewer slides into the meat with very little resistance.
- Remove the pork from the grill and keep it wrapped for 30 to 45 minutes. Unwrap, discard any large pieces of fat, then slice or pull the meat apart before serving.
Nutrition
Notes
• Set up the grill for indirect heat so the roast never sits directly over the flames.
• Keep the lid closed as much as possible to maintain a steady cooking temperature.
• Rotate the roast if your grill has noticeable hot spots that brown one side faster.
• Rest the finished pork well before shredding so the flavorful juices remain in the meat.
The roast grilled slowly and came out tender enough to pull apart easily.