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Serve 20


    1 5-pound boneless pork butt (shoulder roast)
    1½ teaspoons paprika
    1½ teaspoons ground white pepper
    1½ teaspoons black pepper
    1 teaspoon cayenne

    1 teaspoon dried thyme
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/2 teaspoon salt
    Soft sandwich buns

Cooking Directions

Combine all seasonings well in a small bowl and rub evenly over roast.

Prepare a medium fire, banked, in covered grill.

Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3½-4 hours, until pork is very tender.

Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.

Remove pork to large cutting board or platter and let rest for 10-15 minutes.

Slice or chop to serve.

Serving Suggestions
This classic from the South is a favorite from coast to coast, though sauces served alongside vary widely from region to region. Serve your favorite sauce with this slowly cooked pork roast, and offer tangy coleslaw to top sandwiches.

Nutrition Facts
Calories 450 calories; Protein 22 grams; Fat 25 grams; Sodium 1720 milligrams; Cholesterol 65 milligrams; Saturated Fat 9 grams; Carbohydrates 36 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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