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1
Place a single layer of unlit charcoal on 1/2 of the grill with several chunks of wood.
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2
Light 1/2 of a chimney starter of charcoal.
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3
Mix all of the ingredients for the dry rub together thoroughly and apply liberally to the outside of the pork.
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4
(Rub recipe will make approximately twice what is needed for one butt roast)
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5
Once all of the coals are fully lit in the chimney starter, place a drip pan on the unoccupied side of the bottom of the grill, then pour the lit coals evenly over the unlit briquettes and wood chunks.
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6
Place the top grate on the grill, then place the roast over the drip pan, fat side up, then close the lid and shut down the airflow to a bare minimum needed to maintain a temperature of 200-250F
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7
Every 45-60 minutes rotate the roast so that the side closest to the fire does not overcook.
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8
Also use these opportunities to replenish the wood chunks if the smoke has died down and/or add more charcoal if the fire is dying down.
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9
Cook for approximately 6 hours or until the internal temperature of the roast reaches 195-200F.
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10
While the roast cooks, combine all of the ingredients for the sauce in a small saucepan and place over medium heat.
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11
Stirring constantly, bring the sauce to a boil, then reduce the heat to a simmer and cook for 5 - 10 minutes.
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12
When the roast is finished smoking, remove from the grill and place in a metal pan or large bowl.
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13
Remove the bone and any large pieces of gristle, then shred the pork with two forks.
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14
Pour the sauce over the meat and mix together thoroughly.
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15
You can make double the sauce to serve with the pork, or sauce with a Thai-style chili sauce (sweet or hot)
