Score top layer of fat on the pork in a checkerboard design.
Rub your favourite dry rub spice liberally all over butt. Pat the butt. Be sure to work rub into small scored spaces. Massage that butt!
Wrap butt tightly with heavy duty aluminium foil and store in fridge overnight, if you can wait!
Remove butt from fridge and bring up to room temperature.
Light her up! The BBQ grill that is. I light up all 3 burners on my Weber to heat the grill to high temp.
Meanwhile, place uncovered pork butt in thoroughly lined (aluminium foil) roasting pan, fat side up.
Add apple juice, chicken broth and apple cider vinegar to the bottom of pan.
Take your favourite pouring honey and slather it over the top of the butt.
Toss in the oranges and apples and cinnamon sticks.
Place roasting pan on top of highly heated grill and close lid. Bring grill temp back to high and then lower front and back burner to lowest level and turn middle burner OFF.
Roast pork butt at 225˚F (110˚C) for 6–7 hours. Yes, that’s 6–7 hours y’all!
Grill temp can creep up! Check once in awhile to maintain temp. As it cooks you may find that only the back burner needs to be on low to maintain the correct temperature.
The liquid may evaporate over the cooking time. Add water when necessary to maintain 2 inches (5cm) of liquid in pan throughout cooking period.
When your meat thermometer reads 175–180˚F (80˚C) or when the pork begins to pull itself apart, remove pan from grill and let pork rest, lightly covered with foil, for 30-45 minutes.
When you can handle the heat from the meat, take off those diamond rings and get on in there with your digits, and pull baby, pull!
Oooooooooooooooooo so good.