Ingredients

1 bone-in pork shoulder (boston butt): 5-7 lbs

Pork or poultry rub

2 cups of apple juice

BBQ sauce

Hamburger buns

Preparation

  1. Remove from fridge 1 hr before cooking
  2. Trim most of the fat but leave some for flavor
  3. Generously season all sides (very liberal)
  4. When ready to cook, start grill on smoke with lid open until fire starts to smoke. Set temp to 225 degrees and preheat for 15min.
  5. Put roast on grill, fat side up, for 3 hours, spraying with Apple Juice every hour
  6. Transfer to a aluminum pan. Increase temp to 250 degrees and roast for 6-8 hrs, or until the meat registers 190 degrees (therm not touching bone). If meat starts to brown too much, cover loosely with foil
  7. Carefully transfer the pork to a cutting board and let it rest for at least 20 min
  8. Pour the juices from the bottom of the pan into a gravy separator.
  9. Pull pork into chunks. Discard the bone and any lumps of fat.. Pull chunks into shreds and transfer to a large bowl. Season with additional rub and moisten with reserved pork juice (discard fat that floated to top. Add BBQ sauce, if desired.