Pulled Pork
- 5 lb bone-in pork shoulder roast (Boston butt)
- 1/3 cup dry barbecue rub
- 4 cups hickory, oak or applewood chips
- 5 cups barbeque sauce
- Kaiser rolls
- 1. Place pork, fat side up, in roasting pan; sprinkle with rub. Cover; chill up to 24 hours. Remove 30-45 minutes before grilling.
- 2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on heat source or wrapped in a foil pack with holes punched for smoke to escape.
- 3. Grill pork in pan without turning, covered, 4 - 5 hours or until thermometer in thickest part reads 190 degrees. Add chips every hour.
- 4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely & reserve. Shred meat. Cook pork, skin & 3 cups barbeque sauce in Dutch oven over medium heat until warm.
- 5. Serve on buns, passing additional sauce.
barbecue rub, hickory, barbeque sauce, kaiser rolls
Taken from www.epicurious.com/recipes/member/views/pulled-pork-51266871 (may not work)