20m
PREP TIME
8hr
COOK TIME
3
INGREDIENTS
Servings: 16
Ingredients
- 8 pound bone-in pork butt, (shoulder roast)
-
1
jar
(16 ounces)
Zatarain's® Cajun Injectors® Creole Butter Recipe™ Injectable Marinade Refill
![substitution]( "substitution")
Substitutions available
/ Zatarain's® Cajun Injectors® Creole Garlic Injectable Marinade Refill
- 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
