2 to 3 cups hickory, apple, or maple wood chips (not mesquite) soaked in water for 30 minutes and drained
V-shaped smoke box or other smoke box (if you don’t have a smoke box then wrap the soaked wood chips in aluminum foil with a few holes poked through)
Foil or other roasting pan
Instant read thermometer – the kind with a cable from the probe to the digital unit are best because you can set an alarm for a pre-programmed temperature
Instructions
Place pork shoulder in a shallow bowl. Combine Worcestershire sauce and liquid smoke; sprinkle over the pork and massage into the roast. Let it sit at room temperature for 45 minutes, turning every 10 to 15 minutes. Stir together the rub ingredients until completely combined. Measure out 2 teaspoons of the rub mixture and set aside. Pat dry the pork and pat on the remaining rub mixture over the entire pork butt using all of the rub.
Set up grill and smoke box and make sure you have enough gas in the tank. Remove (and set aside) the grate from over the burners opposite of where the pork will sit. Place smoke box in between the heat shields. Add a handful of soaked wood chips to the box and turn the burner on high. When the chips begin to smoke (about 15 to 20 minutes), turn down the heat, close the grill cover and stabilize the temperature around 300°F. Once the heat is holding, place half of the sliced onion in a foil roasting pan. Set the pork, fat side up, over the onions and top with the remaining onions. Place pan on the cool side of the grill and close the cover. Every 45 minutes or so, check on the temperature and add another handful of wood chips to the smoke box. After about 2 to 2½ hours, the pork will be lightly smoked. Cover the whole pan with foil and continue cooking (no need to add more wood chips). The total cooking time will be 4 to 6 hours depending on the size of the roast and how often the grill cover is opened. The pork will be ready and falling off the bone tender when the internal temperature reaches 195°F.
Remove the roast from the grill. Lift pork out of the pan, wrap in the foil, and let sit for 15 to 20 minutes. Meanwhile, combine BBQ sauce, reserved rub mixture, and a couple tablespoons of de-fatted pan drippings to a large saucepan and bring to a simmer.
Unwrap the pork and remove the the fat cap and any pieces of skin. Using your hands or a couple of forks, pull meat apart into strands ¼- to ⅛-inch wide and a couple inches long. Transfer pork and any juices to the saucepan and stir to combine. Once heated through, you are good to go. Serve on slider buns with a pile of pickled red onions!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/bull-pulled-pork-sliders-with-pickled-red-onions/