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Ingredients
- 3 -4 lbs pork shoulder or 3 -4 lbs boston butt
- 3 cloves garlic, peeled and cut into slivers
- 12 can low sodium beef broth
- salt and pepper
- garlic powder
Method
- Prepare charcoal grill, using the indirect method.
- Coals on both sides, and center of grill free of coals.
- Heat till coals start to gray around edges.
- Meanwhile prepare roast.
- Poke holes in roast with knife, insert garlic slivers, throughout roast.
- Season with salt, pepper, and garlic powder.
- Or your own favorite seasons.
- Place on center of hot grill, making sure meat is not directly over coals.
- Grill and cook for 1 hour and a half, or until meat thermometer reaches 160 degrees.
- Turn 2 or 3 times.
- Keep all vents open, and cover slightly crooked, allowing a half inch or so of air to get inside.
- Remove from grill and pour 1/2 can warmed beef broth over meat.
- Allow to rest 5 minutes.
- Slice meat, and spoon the broth over meat again.
- Serve.
