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5 from 4 votes

Grilled Pork Butt

Learn how to cook Boston butt on the grill following this delicious Boston Butt Recipe! Easy, budget-friendly, and delicious!
Prep Time10 minutes
Cook Time4 hours
Refrigeration Time2 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: boston butt recipe, grilled pork butt, how to cook boston butt, pork butt on the grill
Servings: 6 to 8 people
Calories: 485kcal

Equipment

  • Grill
  • 1 aluminum pan
  • Aluminum foil to wrap pork butt with

Ingredients

  • 4 to 5 pounds Boston butt
  • 2 cups beef broth
  • 5 Tablespoons brown sugar bourbon seasoning or favorite pork seasoning of your choice

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Coat pork butt completely with brown sugar bourbon seasoning. Pat down to encrust the meat with the seasoning. After seasoning, refrigerate for 2 hours or up to overnight (recommended).
    4 to 5 pounds Boston butt, 5 Tablespoons brown sugar bourbon seasoning
  • When ready to grill, place an aluminum tray under the rack of your grill. Center it in the middle of the grill so it will catch the juices from the pork as it cooks. Pour beef broth into the tray.
    2 cups beef broth
  • Place pork butt in the center of the grill over the aluminum tray. Grill for 2.5 hours over indirect low heat. The two side burners of the grill should be set to low, and the middle burner should be turned off.
  • After 2.5 hours, remove the pork butt from the grill. Carefully wrap it in aluminum foil, then add it back to the grill. This prevents the pork from burning and helps tenderize the meat.
  • Cook for another 1.5 hours. When done, shred with two forks (if desired) and separate the fatty bits from the meat to discard. Serve, and enjoy!

Video

Notes

  • Cook time varies by size. I recommend 52 minutes up to 1 hour of grilling time per pound of meat. For example, a 4.5 pound pork butt will take approximately 4 hours on the grill.
  • Cook the pork over indirect heat by leaving the middle burner of your grill off and setting both side burners to low heat. Low heat is generally a temp range of 225°F-250°F.
  • You can use two forks to shred the pork once it's done cooking. Make sure to separate the fat from the pork and discard it before serving.
  • Use the fat drippings combined with the beef broth to make an au jus to serve with the pork. This is even better with pulled pork sandwiches using this Boston butt recipe!

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 6g | Protein: 66g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 521mg | Potassium: 1264mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 8mg