1 pork butt or pork shoulder roast; about 3½ to 4 pounds with about ½-inch fat cap
16 ounces store-bought BBQ sauce
Soft white burger buns
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Extras:
5 to 6 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)
Drip pan
Instructions
Stir together the rub ingredients until completely combined. Measure out 2 teaspoons of the rub mixture and set aside. Pat remaining rub mixture over the entire pork butt using all of the rub. Wrap tightly in plastic wrap and let "cure" in the fridge for 3 to 4 hours. About an hour before cooking, remove from fridge and let come to room temperature .
Set up grill and smoke box and make sure you have enough gas in the tank. Place drip pan under the grates where the pork will sit and place grates back on the grill. Remove (and set aside) the grate from over the opposite outside burner. 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, turn down the heat, close the grill cover and stabilize the temperature around 300°F. Once the heat is holding, place the pork, fat side up, over the drip pan and close the cover. Every 45 minutes or so, check on the temperature and add another handful of wood chips to the smoke box. 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 and wrap in aluminum for for 15 to 20 minutes. Meanwhile, combine BBQ sauce, reserved rub mixture, and a couple tablespoons of 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. Enjoy!!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/winter-grilling-hankering-for-pulled-pork/