Servings 4 people
- 2.2 lbs pork butt
- 1 tsp salt
- 2 tbsp Hank's KC Royale Rub
- 4-5 prunes
- Rinse the meat with cold water and pat it dry with a paper towel. Trim the meat if needed. Apply a dry brine the day before, or at least 2 hours before. Poke 6-8 holes in the meat and stick half a prune in each. This is done by using a small or thin knife. Poke a hole, then widen it with your finger. Now it's easier to stuff with prunes.
- Apply your favorite rub. Let the meat rest another hour. Prepare your grill for indirect grilling, and set it to 225-240° F. Place the meat on the grate and close the
lid. Wait until the inner temperature reaches 185° F. This is a good temp for slicing. Remove the meat and wrap it in aluminum foil and an old towel, and let it rest on the kitchen sink for an hour. Open the package, slice it and enjoy a very tender, very juicy and overall great pork butt!