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Italian Roast Pork Butt


This time of year everyone is looking for unique dishes to serve at holiday parties and gatherings—something that tastes great and is easy to serve. This recipe for Italian Roast Pork Butt from BBQ Guru definitely fits the bill. The Italian seasonings add amazing flavor to the slow-roasted pork, which can be eaten by itself or on a sandwich. It doesn't even need to be sliced. Just put the whole roast out on the table. The meat is so tender that your guests can pull it apart with a fork and serve themselves.

(Note: This recipe uses BBQ Guru's DigiQ to automatically control your smoker's temperature, as well as ensure that the pork is perfectly cooked. However, the recipe can also be prepared without a DigiQ.)


Prep time
10 minutes
Cooking time
8 hours
Total time
8 hours, 10 minutes

Wood Pellet Flavor -Apple, Cherry, Hickory, Maple, Oak, Pecan


Pork butt roast (7-9 lbs)
1⁄4 c
Light olive oil
Kosher salt
Cracked black pepper
2 clv
garlic (finely chopped)
1⁄2 c
Fresh basil (finely chopped)
Sprigs of rosemary
2 t
Dried thyme
1 bn
Fresh flat leaf Italian parsley
Fresh Italian oregano


  1. Prepare your smoker for indirect cooking.

  2. Program the DigiQ to a cooking temperature of 275°F
  3. Dust the pork butt roast with kosher salt and black pepper, making sure all sides of the roast are covered.
  4. Place the basil, dried thyme, and oregano into a bowl. Add the olive oil and chopped garlic then mix with a spoon and spread over the pork butt roast.
  5. Once your smoker reaches 275°F, place the pork butt in an aluminum pan (to catch the drippings) and put it on the grill grate. Insert the DigiQ's meat probe into the center of the pork butt and set the finishing temperature for 195-200°F
  6. Cook for approximately 8-9 hours or until the internal temperature reaches 195-200°F. (DigiQ will beep when it reaches the finishing temperature you programmed into the controller. If you're not nearby, it will go into ramp down mode, lowering the heat to keep from overcooking.) Check for tenderness with a fork. Roast should pull apart easily.
  7. Garnish with the parsley and rosemary and place the whole roast on the table, allowing your guests to pull it apart and take the portions they would like

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