Rub 1-tbsp light brown sugar 1-tbsp prepared chili powder 1-tbsp kosher salt 1-bone in pork shoulder roast, 5-6-lbs 2-3 handfuls of hickory or mesquite chips soaked in water for at least 30 minutes Sauce 1-cup cider vinegar 1-cup ketchup 3-tbsps granulated sugar 1-tsp Worcestershire sauce 1-tsp kosher salt 1/2-tsp dry mustard 1/2-tsp ground cayenne pepper 1/4-tsp freshly ground black pepper 12-hamburger buns, lightly toasted

Rub
In a small bowl, mix the rub ingredients with your fingertips
Allow the roast to stand at room temperature for 20-30 minutes before grilling
Massage the rub mixture all over the roast
Grill over indirect medium heat until the meat is very tender but still juicy, about 5-6 hours, turning every hour or so, (internal temperature next to the bone should be 180°F to 190°F)
Add the soaked wood chips to the smoker box or coals about half way through the grill time
When done, remove the pork shoulder from the grill, lightly cover with a piece of aluminum foil, and let rest for 30 minutes
Sauce:
Meanwhile make the sauce;
In a medium saucepan, combine the sauce ingredients with 1-cup of water and bring to a boil over medium heat, stirring occasionally
Reduce the heat to a simmer for 10 minutes
Pull the pork into shreds with two forks,with your fingers, or chop it with a knife
In a large bowl, moisten this shredded meat with the sauce and mix well (may not need it all)

makes 12 servings

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