Ingredients
1 Ontario pork shoulder roast (approximately 4 lbs./1.8 kg)
3 tbsp (45 ml) brown sugar
2 tbsp (30 ml) paprika
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) salt
2 cups (500 ml) your favourite barbecue sauce
8 -10 Kaiser or hamburger buns, split and lightly toasted
Preparation
Mix brown sugar, paprika, onion powder and salt in a small bowl. Rub on all sides of the pork shoulder roast. Wrap in plastic wrap and refrigerate for about 1 hour.
Turn the barbecue on high heat and place the pork shoulder on the grill, directly over the heat. Sear the pork for 2-3 minutes on all sides.
Turn one side of the barbecue off, leaving the other side of the grill on so that the barbecue’s temperature is between 250-300 °F. Move the pork shoulder to the side of the barbecue that is off.
Grill until the pork reaches an internal temperature of 190-195 °F, about 6 to 8 hours.
Carefully remove pork from the barbecue, wrap it in aluminum foil and let it rest for 20 minutes.
Shred the pork with two forks. Stir in barbecue sauce. Serve on buns.
