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Recipe: Grilled Boston Butt Pork Roast
Similar Categories: Grilled, Boston, Butt, Pork, Roast
4-5 Boston Butt Pork Roast - (or any cut you want)
6-8 cloves of garlic
2/3 cup grated parmesan cheese
2 tbsp crushed dry basil
garlic salt, salt, fresh ground black pepper to taste
olive oil
Either press the garlic cloves or mince as fine as possible. Mix
together the garlic, cheese, basil and seasonings. Add enough
olive oil to make a paste with the mixture. Make several 2" slits
all around the pork roast. Stuff each slit with the garlic-cheese
mixture. Use it all up.
We have a gas grill that I use to cook the roast. However, I have
also cooked it on a Weber coal grill using the same method as
follows. Place the roast in a metal roasting pan and add about 1
cup of water. Cover tightly with heavy duty aluminum foil. Heat
the grill to 300 degrees--or more up to 350. If using a Weber or
similar grill, place the roast in the middle of the grill between
the charcoals. If using a gas grill with two sets of jets, turn
on only one side and place the roast on the unlit side. Figure
approximately 25 minutes per pound of roast for the cooking time.
Keep the roast covered for about the first half of the cooking
time. During the remaining half of the total cooking time remove
the foil cover and just let it sit loosely on the roast and baste
frequently with the following:
3/4 cup honey
3-4 tbsp soy sauce
dash garlic salt
Use the baste all up within three times of basting. From there
on, baste with the juices in the pan. Add more water if the juices
start to cook down. During the last 45 minutes of cooking, remove
the foil completely to get a nice brown crust on the roast. You
may need to turn the roast if using a gas grill so that both side
(and top and bottom) will get brown evenly.
6-8 cloves of garlic
2/3 cup grated parmesan cheese
2 tbsp crushed dry basil
garlic salt, salt, fresh ground black pepper to taste
olive oil
Either press the garlic cloves or mince as fine as possible. Mix
together the garlic, cheese, basil and seasonings. Add enough
olive oil to make a paste with the mixture. Make several 2" slits
all around the pork roast. Stuff each slit with the garlic-cheese
mixture. Use it all up.
We have a gas grill that I use to cook the roast. However, I have
also cooked it on a Weber coal grill using the same method as
follows. Place the roast in a metal roasting pan and add about 1
cup of water. Cover tightly with heavy duty aluminum foil. Heat
the grill to 300 degrees--or more up to 350. If using a Weber or
similar grill, place the roast in the middle of the grill between
the charcoals. If using a gas grill with two sets of jets, turn
on only one side and place the roast on the unlit side. Figure
approximately 25 minutes per pound of roast for the cooking time.
Keep the roast covered for about the first half of the cooking
time. During the remaining half of the total cooking time remove
the foil cover and just let it sit loosely on the roast and baste
frequently with the following:
3/4 cup honey
3-4 tbsp soy sauce
dash garlic salt
Use the baste all up within three times of basting. From there
on, baste with the juices in the pan. Add more water if the juices
start to cook down. During the last 45 minutes of cooking, remove
the foil completely to get a nice brown crust on the roast. You
may need to turn the roast if using a gas grill so that both side
(and top and bottom) will get brown evenly.
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