| | Directions | Mix first 9 ingredients thoroughly in a bowl or jar with a lid; rub all over Boston Butt roast and refrigerate for several hours to overnight.
Using the indirect grilling method, place the roast on grill fat side up over a drip pan to catch drippings from roast. Keep the lid of the grill closed; maintain temperature of 325° for 3-4 hours, until roast is falling off the bone. Baste occasionally with cider vinegar if desired.
Remove roast and tent with foil for 20 minutes. Pull the meat off the roast with a fork and place in a pan with your favorite barbeque sauce. |
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| Ingredients | | - |  | 1/4 cup paprika |
| - | | teaspoon celery salt |
| - | | teaspoon onion powder |
| - | | teaspoon garlic powder |
| - | | 1 teaspoon red pepper |
| - | | 1/2 cup brown sugar |
| - | | 1 teaspoon kosher salt |
| - | | 1 teaspoon ground pepper |
| - | | 1 tablespoon dry mustard |
| - | | 1 each 4-5 lb. uncooked Boston butt |
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