The Boston Butt pork shoulder is a truly versatile cut 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 standalone entrée.
Category
Entree
Cuisine
Italian
Servings
20
Prep Time
30 minutes
Cook Time
2 hours 30 minutes
Calories
834
Delight in the delicious Italian-style roast pork shoulder! Perfect for sandwiches and equally amazing over pasta, this dish is sure to become a household favorite. Savory, tender, and full of flavor, it's sure to leave everyone asking for more!
Ingredients
- 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
Directions
- Preheat your charcoal grill to 325°F, 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 a 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 190°F, about 90 minutes more. Remove from the grill and rest 30 minutes.
- Slice to serve.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 834
- Carbs
- 4 grams
- Protein
- 86 grams
- Fat
- 50 grams
- Sodium
- 305 milligrams
