So tender you can shred it with a fork, grilled pork butt uses just 3 ingredients and calls for very little prep time.
Coat pork butt completely with brown sugar bourbon seasoning. Pat down to encrust the meat with the seasoning. After seasoning, refrigerate for 2 hours or up to overnight (recommended).
When ready to grill, place an aluminum tray under the rack of your grill. Center it in the middle of the grill so it will catch the juices from the pork as it cooks. Pour beef broth into the tray.
Place pork butt in the center of the grill over the aluminum tray. Grill for 2.5 hours over indirect low heat. The two side burners of the grill should be set to low, and the middle burner should be turned off.
After 2.5 hours, remove the pork butt from the grill. Carefully wrap it in aluminum foil, then add it back to the grill. This prevents the pork from burning and helps tenderize the meat.
Cook for another 1.5 hours. When done, shred with two forks (if desired) and separate the fatty bits from the meat to discard. Serve, and enjoy!