- 5 pounds/2.3 g. pork shoulder roast (bone-in)
- For the Rub:
- 2 tablespoons/30 mL chili powder
- 2 tablespoons/30 mL brown sugar
- 2 tablespoons/30 mL salt
- For the Sauce:
- 1 cup/240 mL ketchup
- 1 cup/240 mL cider vinegar
- 3 tablespoons/45 mL sugar
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL salt
- 1/2 teaspoon/2.5 mL cayenne pepper
- 1/2 teaspoon/2.5 mL black pepper (ground)
To Cook the Meat:
- You will need 2 cups/475 mL hickory or mesquite chips, pre-soaked in water for 30 minutes
- 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/80 to 90 degrees C. Make sure to turn roast every hour. Add wood chips to smoker box about halfway through cooking process.
- When roast is through cooking, take off the grill, cover with aluminum foil, and allow to rest for 20-30 minutes before shredding.
To Prepare the 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.
|Nutritional Guidelines (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)