The Boston Butt pork shoulder is a truly versatile cut of 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 stand alone entree.
Italian Roast Pork Shoulder
- 1 boneless Boston Butt Pork Shoulder
- 1/2 cup Smoke on Wheels BBQ Marinade
- 1/4 cup Cattleman’s Grill Italiano Seasoning
- 3/4 oz garlic, peeled
- 3/4 oz pepperoncini
- 1/2 oz fresh rosemary
- 1/2 oz fresh oregano
- 1/2 cup Italian vinaigrette
Preheat your Weber Summit Charcoal Grill to 325ºF, 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 an 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 190ºF, about 90 minutes more. Remove from the grill and rest 30 minutes.
Slice to serve.