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Grilled

Boston butt

Ingredients

One pork Butt
One gallon jug
8 oz salt
12 oz vinegar
4 oz lemon juice
Warm water

Lagniappe

Pour salt, vinegar, and lemon juice into empty jug, fill the rest of the jug with
warm water.

Place pork butt on the grill over direct heat, coat with the vinegar mixture (a
spray bottle works well).

Continue to baste the meat as needed to keep the meat moist and tender.

Cook 4 to 6 hours or until the meat has reached 160 degrees

Move to an indirect heat (oven or smoker) for at least 30 minutes to tenderize
the meat. For pulled pork, meat must be about 190-195 to shred easily

Serve it chipped, chopped or sliced on a sandwich roll with your favorite
BBQ sauce.

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