Creole Grilled Pork Butt Roast
By: McCormick Kitchens
Made With:
Get ready to take your pork butt from good to great with Zatarain's® Cajun Injector Creole Butter Marinade. Inject it right into the meat for bold, Creole flavor all the way through. Then, sprinkle on Zatarain's® Creole Seasoning to give it that perfect kick. Grill it slow and low, and just like that—you’ve got a meal that’s as tasty as it is easy. Dinner’s served!
Get ready to take your pork butt from good to great with Zatarain's® Cajun Injector Creole Butter Marinade. Inject it right into the meat for bold, Creole flavor all the way through. Then, sprinkle on Zatarain's® Creole Seasoning to give it that perfect kick. Grill it slow and low, and just like that—you’ve got a meal that’s as tasty as it is easy. Dinner’s served!
Key products
Instructions
- Trim most of visible fat from outside of pork, leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Let stand at room temperature 1 hour.
- Attach needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Pour Marinade into separate container and draw into injector. Inject marinade at points 1 to 2 inches apart in pork. Sprinkle with Creole Seasoning.
- Preheat grill for indirect grilling on medium-low heat (275°F to 300°F) by turning all burners to high. Place foil pan under grates on side that will be unlit to catch drippings. When ready to grill, turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place pork, fat-side up, on unlit side of grill over foil pan. Close grill.
- Grill 6 to 7 hours until internal temperature of thickest part of pork butt is 175°F to 180°F. Carefully remove pork from grill and wrap in foil.
- Return pork to grill, placing back on unlit side. Cook 45 to 60 minutes longer until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily. Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks.
