6 to 8 lb. Boston Butt roast, fat trimmed
2 lbs. small unpeeled potatoes
1 lb. thick sliced onions
1 1/2 c apple juice
1/4 c Dales liquid marinade
2 tsp. nature's seasoning
2 tsp. garlic pepper seasoning + 1 tsp. garlic pepper seasoning
1/2 tsp. poultry seasoning
1 tsp. curry powder
In large roasting pan mix apple juice, marinade, 1 tsp garlic pepper & 1
tsp curry powder. Set aside.
In small bowl mix nature's seasoning, remaining garlic pepper, poultry seasoning until blended. Rub seasoning mix over whole Boston Butt.
Place Butt roast into pan of apple juice mixture & place potatoes around meat, top with onions & sprinkle meat & veggies generously with paprika.
Cover with tin foil, place in gas grill for 3 1/2 hours. Remove foil & continue cooking for 30 more minutes. Flavorful & meat falls off the bone! I serve the meat with some of the au jus. And the kitchen stays cool in the summer heat!
Recipe and photo courtesy of Teresa Odum-Music, thanks so much!