Ease of Preparation: Easy
Yields: 10 servings
Ingredients
6 lbs Pork Butt
¼ cup brown sugar
1 tablespoon of chili flakes (15ml)
½ cup of parsley (125ml)
3 tablespoons of rosemary (45ml)
2 tablespoons of oregano (30ml)
1 tablespoon of thyme (15ml)
1 tablespoon onion salt (15ml)
2 tablespoons olive oil (30ml)
1 teaspoon of pepper (5ml)
Method
In a food processor, add rosemary, parsley, thyme, oregano, brown sugar, chili, onion salt and oil. Grind all the ingredients together. Rub this paste mixture all over the pork butt.
Refrigerate Pork Butt overnight. Score the fat cap and preheat grill to 220F/110C. Place drip pan under the cool side of the grill to catch any fats.
Place the pork fat cup up and close lid. Let pork roast for 6 hours or 1-¼ hours per pound.
Remove roast and loosely tent with aluminum foil. Let rest.
Serve and Enjoy!
