Turn a boneless pork butt into mouth-watering, tender pulled pork. Grill Mates® Hawaiian Woodfire Grill Marinade gives the pork a sweet, smoky flavor that’ll keep you coming back for more.
15m
PREP TIME
3hr
COOK TIME
338
CALORIES
3
INGREDIENTS
Servings: 12
Ingredients
- 4 pounds boneless pork shoulder roast
- 2 packages McCormick® Grill Mates® Hawaiian Woodfire Grill 30 Minute Marinade
- 2 cups mesquite wood chips
INSTRUCTIONS
- 1 Pierce holes on all sides of meat with fork. Place in large resealable plastic bag or glass dish. Add 1 package Marinade. Turn to coat well. Refrigerate 2 hours or overnight.
- 2 Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side.
- 3 Remove pork from Marinade. Discard any remaining Marinade. Place pork directly on lit side of grill. Cook 10 minutes per side or until pork forms a crust.
- 4 Carefully wrap pork in heavy foil or place in disposable pan and cover with foil. Place on unlit side of grill. Close grill lid. Grill 2 1/2 hours or until internal temperature of thickest part reaches 210ºF to 215ºF.
- 5 Remove pork from grill. Shred meat with 2 forks. Toss meat with remaining package of Marinade before serving. Serving Suggestion : Serve shredded pork on sweet Hawaiian rolls and top with grilled pineapple, if desired.
Chipotle and Roasted Garlic Salmon with Grilled Corn Succotash
![Hot Pepper blackened Salmon with Grilled Corn Succotash]( "Hot Pepper blackened Salmon with Grilled Corn Succotash")
