Dr. Omelet’s Dry-Rubbed, Grilled BOSTON-BUTT PORK ROAST

Table of Contents: PORK

Of course, the title comes with a story.  My oldest son, Almand, was an undergraduate student at Auburn University with a part time job as a gymnastics instructor on campus.  After class one Saturday morning, one of his young students ran to get his father to introduce the father to his instructor.  The young boy ran up with his father chasing behind shouting,  “Daddy, Daddy meet my new teacher, Mr. Omelet!”  The name “Almand” (translated into “Omelet” by the boy) is a family surname & has been used in my husband’s family for a first name for four generations.  “Mr. Omelet” is now “Dr. Omelet”, an Internal Medicine Physician in Mobile, Alabama.

See “Cooking Tips” on Home Page, Lemon, juicing

8 – 8 1/2 lb. Boston-butt pork roast, trimmed of fat except for a thin strip on one side
Sea salt
Tony Chachere’s Original Creole Seasoning
Garlic powder
Freshly ground black pepper
Light brown sugar
Ground cumin

Ground red pepper

1 whole fresh lemon




Wash the roast, drain it, & pat as dry as possible.  Place on a cutting board.  Liberally sprinkle the whole roast with sea salt, Tony Chachere’s, garlic powder, & black pepper.
Moderately sprinkle with brown sugar & cumin.  Lightly sprinkle with red pepper; then squeeze drops of lemon juice over all. Place on a hot grill with the fat side facing upward.  Close the grill lid, & lower the heat to cook very slowly at about 250 – 275 degrees until the center of the roast tests done for pork on a meat thermometer.  The patience to cook low & slow produces a tender, succulent pork roast.  Slice it, pull it, chop it, sauce it or not – it will be superb.


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