Barbecued Pork Shoulder on a Gas Grill
- One 4 pound pork shoulder roast, preferably Boston butt, boneless or bone-in (you can easily make two 4 pound roasts in about the same amount of time if your grill is big enough to accommodate them both)
- 5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood
- 2 Tbsp brown sugar, packed
- 2 Tbsp white sugar
- 2 Tbsp paprika
- 1 Tbsp kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons black pepper
- 2 Tbsp salt
- 1 Tbsp finely ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 teaspoon cayenne
- 1 Tbsp dried oregano
- 1 teaspoon dry rosemary (or fresh, finely minced)
- 1/2 teaspoon dry sage
- 1/4 teaspoon sugar
- Produce
- Chipotle chile, powder (1 1/2 teaspoons)
- Cumin, ground (1 1/2 teaspoons)
- Onion powder (1 Tbsp)
- Oregano, dried (1 Tbsp)
- Powdered garlic (4 1/2 teaspoons)
- Rosemary, dry (1 teaspoon)
- Sage, dry (1/2 teaspoon)
- Meat
- 4 pound pork shoulder, roast (1)
- Cooking & Baking
- Black pepper (1 1/2 teaspoons)
- Black pepper, finely ground (1 Tbsp)
- Brown sugar, packed (2 Tbsp)
- Cayenne (1 teaspoon)
- Kosher salt (1 Tbsp)
- Paprika (2 Tbsp)
- Salt (2 Tbsp)
- Sugar (1/4 teaspoon)
- White sugar (2 Tbsp)
- Other
- 5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood
Preparation
Read recipe preparation on simplyrecipes.com
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Published July 15, 2012 (7 months ago).
158 people saved this recipe.
