Grilled Pork Butt |
Course : Grilling
Serves: 1 |
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Ingredients:
4 pounds pork butt |
1 tablespoon Knorr concentrated chicken broth |
1/4 cup butter |
1 tablespoon mustard |
3 tablespoons Kraft zesty Italian dressing |
1/2 tablespoon granulated garlic |
1 tablespoon seasoned salt |
1 tablespoon white pepper |
2 teaspoons Ames ham soup booster |
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Preparation / Directions:
Heated this in small sauce pan until dissolved. Injected butt -- then olive oiled the outside and sprinkled generously with Alpine Touch and white pepper.
Plastic wrapped and refrigerated for 6 hours. Got a nice fire going with mesquite coals. Threw on the grill and seared on all sides for 3 to 5 minutes each.
Moved off of direct heat. Put on a pouch of BBQ Delight pellets of pecan and Jack Daniels. Basted with olive oil and black pepper a time or two. Took off at 160F internal -- let rest for a bit and was gone
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