- 1 bone-in pork butt or shoulder roast, about 5 pounds
- 2 tablespoons sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dark brown sugar
- 2 teaspoons dry mustard
- 1 teaspoon dry thyme leaves
- Freshly ground pepper to taste
- Salt to taste
- Barbecue sauce (optional, see recipes in the similar and related recipes links)
Trim pork of excess visible fat, but leave some for flavoring and tenderizing. Place all of the remaining ingredients, except the salt and barbecue sauce, in a small bowl to combine. Rub the mixture all over the meat, patting with your hands to help it adhere. Place in a large sealable bag set in a shallow bowl and seal. Refrigerate for at least 4 hours or overnight.
If roasting indoors, preheat oven to 300° F. If using an outdoor covered grill, heat to 300° using low-indirect method. If you have a charcoal grill, or have a smoker box for your gas grill, prepare hickory chips according to specific instructions for your grill. (If using a charcoal grill, be prepared to add fresh hot coals about every hour.) Season the roast generously with salt. Place, fat side up, in a shallow roasting pan or directly on the grill cooking rack and close the grill cover. Roast until very tender and the bone pulls out easily, about 5 to 6 hours depending on the roasting method. (If using the outdoor grill, be certain to monitor the temperature often.) Remove roast from heat and place on sheet pan of large cutting board. Cover with foil and let rest at least 15 minutes or up to one hour.
If serving as a roast, slice or, using two forks, pull the pork into large shreds. Discard the bone and excess fat. If using sauce, pour desired amount over pork and, if necessary, reheat in a large skillet. Serve as is or in hamburger rolls. Southern pulled pork sandwiches are traditionally served with a scoop of coleslaw on each sandwich, which is absolutely delicious. http://teriskitchen.com/pork/pulled-a.html