Pork Roast Boneless Boston Butt

Carolina-Style Pulled Pork Shoulder

1 5-pound boneless pork butt (shoulder)
Rub: 2 tablespoons salt 2 tablespoons paprika 1 tablespoon black pepper 2 teaspoons cayenne	Baste: 1/2 cup bourbon 2 tablespoons molasses 1 1/2 cups cider vinegar 1 cup water 2-4 chopped chipotle peppers * 2 tablespoons salt 1 tablespoon crushed red pepper 1 tablespoon black pepper
Hardwood chips, soaked in water for 1 hour
12 hamburger buns

In a small bowl, mix together the rub ingredients, set aside. In a saucepan, mix together the baste ingredients, simmer for 5 minutes. Divide into two portions; set aside. Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Sprinkle half of the wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 5-6 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips every 1 to 1 1/2 hours, to maintain a medium-low heat. Smoke until internal temperature is about 170 degrees F. Baste shoulder with one portion of sauce every 20 to 30 minutes during the last 2 hours of cooking. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour remaining sauce over shredded meat; toss to coat. Serve on buns.

Serves 12.

Courtesy of National Pork Board.