Creole Grilled Pork Butt Roast

Name: Creole Grilled Pork Butt Roast
Prep time: 20 min
Cook time: 8 h
Yield: 16
Cuisine: Cajun or Creole,
Ingredients: 8 pound bone-in pork butt (shoulder roast); 1 jar (16 oz) Creole Butter Injectable Marinade; 1 tbsp Creole Seasoning

Could perfectly grilled and seasoned pork butt get any simpler than this? 1. Inject meat with Zatarain’s® Cajun Injector Creole Butter Marinade to get bold flavor all the way to the center of the meat. 2. Sprinkle roast with Zatarain’s® Creole Seasoning. ...

Ingredients

8 pound bone-in pork butt, (shoulder roast)
1 jar (16 ounces) Zatarain's® Cajun Injectors® Creole Butter Recipe™ Injectable Marinade Refill Substitutions available
- Creole Garlic Injectable Marinades
1 tablespoon Zatarain's® New Orleans Style Creole Seasoning

INSTRUCTIONS

1 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.
2 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.
3 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.
4 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.
5 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.