Ingredients
1 pork butt (shoulder)
sea salt
freshly ground pepper
herbs and spices of choice (today I used a mix of chipotle chili powder, smoked paprika, TJ’s everyday seasoning, kosher salt and ground black pepper, but use whatever seasonings you want, and you can use just salt and pepper.)
3 stalks celery
3 shallots
3 green onions (again, other vegetables can be used or substituted)
1 - 2 T. olive oil
Preparation
1 - 2 Days Ahead rinse pork butt well, dry, and sprinkle salt, pepper and seasonings all over pork and rub in well. tightly wrap pork in plastic wrap punch down pork a on both sides to tendorize
put on plate and leave in fridge at least overnight
Start grill at a high temp unwrap pork and put on grill. Let sear on both sides (about 10 - 15 minutes), taking care not to allow the pork to burn or blacken.
Add olive oil to dutch oven and place on grill to heat up Roughly chop the veg and add to hot dutch oven (use mitts!)
Reduce grill heat to low Add seared pork (should be nice and brown on both sides) to pot, cover and let cook at low temp for about 6 - 8 hours. Since I’m used a fairly small piece of pork today, I cooked it for about 6 hours).
