Smoked Pork BBQ- Sandwich, Nachos, Etc

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   ["Combine all ingredients for the rub and work onto meat 1-2 hours prior to cooking.", "Heat grill or smoker to 275, I use regular charcoal ""do not use self starting"" and hickory wood chips that have been soaked in water for the smoke.", "If using a grill spread charcoal to the edges for a indirect heat on the meat.", "Turn frequently so meat cooks evenly.", "After 4-6 hours I wrap the meat in foil so it does not dry out.", "You need to leave the meat in the smoke for at least 4-6 hours, but after that for convenience you could bring in and cook the reminder in the oven at 275 or a slow cooker.", "The meat could be cut up if it will not fit in slow cooker.", "Take the meat off of heat when internal temp reaches 165.", "Let set at room temperature for 1-2 hours until you can safely handle without burning yourself.", "Do not try to cool the meat off to quick or it will not pull as easily.", "After cooling pull apart with forks until desired texture is reached.", "Serve with your favorite sauce with bread, nachos, alone, or however you like."]

* Per serving · 4 servings · Values may vary.

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