Slow smoked to perfection, this herb stuffed boneless pork butt is the perfect dish to serve when you're looking to impress your friends and family.

Smoked Herb Stuffed Boneless Pork Butt

Ingredients

1 boneless 3-4lb. pork butt, butterflied to a thickness of 1 inch

1 cup chopped parsley

4 cloves garlic, roughly chopped

½ tsp. chopped rosemary

¼ tsp. chopped oregano

¼ tsp. chopped thyme

1 tbsp. lemon zest

1 tbsp. lemon juice

1 tsp. apple cider vinegar

¼ cup olive oil

Kosher salt and pepper

Badia complete seasoning (sazon complete)

Unsalted butter

Instructions

Preheat smoker* to approximately 300 degrees, adding 3-4 chunks of your favorite smoking wood to the ashed over charcoal briquets.

Combine the parsley, garlic, rosemary, oregano, thyme, lemon zest, lemon juice, apple cider vinegar, and olive oil in a food processor or blender and pulse until smooth.  Add salt and pepper to taste.

Spread the pork butt out on a cutting board fat side down.  Season the topside of the pork with salt and pepper then spread an even layer of the herb mixture over the pork, reserving 2 tablespoons. 

Starting on one end, roll the pork then tie with butchers twine.  Rub the exterior of the stuffed pork butt with the remaining herb mixture then season liberally with Badia complete seasoning.

Place stuffed pork butt on a rack inside a roasting pan and place the roasting pan on the smoker.  Cover the smoker and allow the pork butt to cook for approximately 3 hours until it reaches an internal temperature of 170 degrees. 

Remove the pork butt from the smoker, cut off the butchers twine, and allow it to rest for 15-20 minutes.  As the meat rests, strain the dripping from the bottom of the roasting pan in to a small saucepan.  Warm over medium-low heat and add 1-2 tbsp. unsalted butter.

Slice the stuffed pork butt and serve immediately with the sauce.

* As an alternative to a smoker, prepare a grill for indirect cooking, placing a charcoal chimney’s worth of ashed over briquets on one side of the charcoal grate and leaving the other side cool.  Place the roasting pan on the cool side of the grill and cook the pork butt according to the instructions.