Remember to use a meat thermometer throughout the cooking procedure. Be careful that the tip of the thermometer does not touch the bone, to ensure an accurate temperature reading.


  • 2–7 lb (1-3 kg) Bone-in pork butt roasts


  • 1 litre peach nectar
  • 3 cups water
  • 1/2 cup dark brown sugar
  • 1/2 cup kosher salt
  • 1 tbsp worchestershire sauce
  • 1 tbsp soy sauce


  • 6 tbsp prepared yellow mustard
  • 6 tbsp water
  • 1 1/2 tbsp worchestershire sauce
  • 1 1/2 cider vinegar


  • 1/4 cup chili powder
  • 2 tbsp paprika
  • 2 tbsp dark brown sugar
  • 1 1/2 tsp dry mustard
  • 3/4 tsp garlic salt
  • 3/4 tsp ground black pepper


  • 1/4 cup canola oil
  • 1 cup fruit juice spray


  • 1 tbsp melted butter
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp peach (or any fruit) juice


  1. Combine injection ingredients in a large bowl and stir until sugar and salt are dissolved.
    Place the pork roast on a large, shallow roasting tray, inject the pork roast, using an injection syringe. Do not worry if some of the liquid escapes and pools in the bottom of the tray.
  2. Prepare the Broil King Keg and set to cook at 250°F.
  3. Combine the mustard paste ingredients. Combine the Rub ingredients. Set aside.
  4. Lift the pork roasts out of the roasting tray, pat them dry with paper towels, cover them with mustard paste and sprinkle on the rub. Gently spray with canola oil, using a spray mister.
  5. Place the roasts, fat side down, in the Broil King Keg, and cook until the internal temperature reaches 130°F, about 3 hours. Spray with fruit juice and cook for approximately 3 more hours, spraying each hour, until the internal temperature reaches 160°F.
  6. Meanwhile, combine the ingredients for the Wrapping Mixture. Prepare to wrap the roasts by tearing off 4 large sheets of heavy duty aluminum foil and laying them over a large baking tray. Remove the pork roasts from the Keg and place them skin side down, on the foil in the pan. Pour the wrapping ingredients on top. One sheet at a time, wrap the roasts and crimp the foil to seal them tightly. Transfer the wrapped pork roasts back to the Keg and cook until the internal temperature reaches 193°F, approximately 3 1/2 to 3 3/4 more hours.
  7. Meanwhile, line a cooler with towels for increased insulation. Remove the roasts from the Keg and carefully unwrap them, drain off and discard the liquid. Rewrap the roasts in new sheets of heavy foil, then wrap them again in plastic wrap. Place them on a clean baking tray and place in the insulated cooler, cover with another towel. Close the lid and let rest for 1 hour.
  8. By this point, the pork will be very tender. Unwrap the meat and place it on a flat rack or flat topper and return to the Broil King Keg for 30 more minutes.
  9. Remove from Keg, let cool for 20 minutes, then pull the pork, using large forks or your hands, being sure to leave some in a semichunk state.
  10. Mix with Barbecue Sauce and serve on soft buns with more sauce. Dill pickles and hot pickled peppers make nice garnishes.