Recipe by Always in the kitchen Connie
I make this roast even in the dead of winter. Using the indirect charcoal method, and a fattier cut of meat, makes this roast a pork lovers delight. The secret is the final addition of beef broth. Even if your grill overcooked, (always blame the grill), the broth will make the meat juicier. It actually picks up the grill flavor from the pork
- 3 -4 lbs pork shoulder or 3 -4 lbs boston butt
- 3 cloves garlic, peeled and cut into slivers
- 1⁄2 can low sodium beef broth
- salt and pepper
- garlic powder
Directions See How It's Made
- Prepare charcoal grill, using the indirect method.
- Coals on both sides, and center of grill free of coals.
- Heat till coals start to gray around edges.
- Meanwhile prepare roast.
- Poke holes in roast with knife, insert garlic slivers, throughout roast.
- Season with salt, pepper, and garlic powder.
- Or your own favorite seasons.
- Place on center of hot grill, making sure meat is not directly over coals.
- Grill and cook for 1 hour and a half, or until meat thermometer reaches 160 degrees.
- Turn 2 or 3 times.
- Keep all vents open, and cover slightly crooked, allowing a half inch or so of air to get inside.
- Remove from grill and pour 1/2 can warmed beef broth over meat.
- Allow to rest 5 minutes.
- Slice meat, and spoon the broth over meat again.