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American Pork Barbecue

Cut:

Shoulder or Butt

Stuffed Bacon Rolls

Ingredients:

  • 1 5-pound Boneless Salmon Creek Farms Natural Pork Butt (Shoulder Roast)

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons ground white pepper

  • 1 1/2 teaspoons black pepper

  • 1 teaspoon cayenne

  • 1 teaspoon dried thyme

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • Soft sandwich buns

Instructions:

  1. Combine all seasonings well in a small bowl and rub evenly over roast.

  2. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan.

  3. Grill over indirect heat for 3 1/2-4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.

  4. Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.

  5. Serves 20