Slow Smoked Pulled Pork

• 1 Pork Roast, bone in
• 1/2 cup Brown sugar
• 2 TBSP Lawry's seasoned salt
• 2 TBSP Garlic powder
• 2 TBSP Onion powder
• 2 TBSP Powdered Ginger
• 2 TBSP Black pepper

1. Mix rub ingredients and set aside until needed.
2. With a sharp knife carefully debone the pork roast (retain bone).
3. Season the inside of the roast generously with the rub.
4. Place the bone back in the roast and use butcher string to tie roast back together.
5. Season the outside of the roast generously with the rub.
6. Wrapped in plastic wrap and refrigerate 24 to 48 hours (flipping over several times).
7. Set up your grill for Indirect Heat with unlit charcoal.
8. Add hot charcoal to the unlit charcoal and place a drip pan in the middle.
9. Add water to the pan.
10. Place roast on the grill over the drip pan and add a handful of wet hickory wood chips directly to the hot charcoal.
11. Smoke at about 300F until you have an internal temperature of 190F or higher.
12. This will take 2 hours or longer, depending on the size of your roast.
13. (really large cuts can take 6 to 8 hours).
14. Add more wood chips as needed.
15. When done removed from the grill and let cool for 20 to 30 minutes.
16. Carefully shredded pork and serve on toasted buns with your favorite bbq sauce and side dishes.

pork roast, brown sugar, salt, garlic, onion, ginger, black pepper

Taken from cookpad.com/us/recipes/270232-slow-smoked-pulled-pork (may not work)