Ingredients

5 lb bone-in pork shoulder roast (Boston butt)

1/3 cup dry barbecue rub

4 cups hickory, oak or applewood chips

5 cups barbeque sauce

Kaiser rolls

Preparation

  1. Place pork, fat side up, in roasting pan; sprinkle with rub. Cover; chill up to 24 hours. Remove 30-45 minutes before grilling.
  2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on heat source or wrapped in a foil pack with holes punched for smoke to escape.
  3. Grill pork in pan without turning, covered, 4 - 5 hours or until thermometer in thickest part reads 190 degrees. Add chips every hour.
  4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely & reserve. Shred meat. Cook pork, skin & 3 cups barbeque sauce in Dutch oven over medium heat until warm.
  5. Serve on buns, passing additional sauce.