Prep Time: 20 minutes
Cook Time: 5 hours
Ingredients:
- 1 5 pound pork shoulder roast, bone-in
- 2 cups hickory or mesquite chips, presoaked in water for 30 minutes
- For Rub:
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- For sauce:
- 1 cup ketchup
- 1 cup cider vinegar
- 3 tablespoons sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper, ground
Preparation:
To make the rub: combine rub ingredients in a small bowl. Coat pork roast thoroughly with mixture. Let stand for 30 minutes at room temperature before placing on the grill.Place pork on grill and cook over indirect medium heat for 4 to 5 hours, or until internal temperatures reach between 180-190 degrees F. Make sure to turn roast every hour. Add wood chips to smoker box about halfway through cooking process. When roast in through cooking, take off grill, cover with aluminum foil, and allow to rest for 20-30 minutes before shredding.
To prepare sauce: Combine sauce ingredients plus 1 cup of water in a medium saucepan. Bring to a boil, reduce heat, and allow to simmer for 8-10 minutes.
Shred pork with two forks or your fingers. Make sure to discard any fatty pieces or burnt bits. Place meat in a large bowl and add some of the sauce to moisten it. Serve warm with buns or enjoy it plain.
