I made this today and it turned out great! I got the inspiration from an article I read about making BBQ pork easy style and worked my way from there. I highly recommend you cook this on a charcoal grill, and my instructions will reflect that.
Ingredients
7 lb Pork Shoulder (aka Boston Butt)
Charcoals
Wood Chips (Soaked in beer)
(Dry Rub)
2 Table Spoons Sea Salt
2 Table Spoons Black Pepper
2 Table Spoons Paprika
2 Table Spoons Brown Sugar
2 Table Spoons Mustard Powder
Mix everything together in a cup
(Sandwich Sauce)
1 cup Mustard
1 cup vinegar
1 cup brown sugar
Mix ingredients together and spoon on meat as desired
Directions
Finger the dry rub all over the shoulder and focus on the fatty section, but get it all over the pork. Get a charcoal starter and light a tower. When the charcoals are ready, lay them down on one side and then add the grill. Place the meat fatty side up on the opposite side of the charcoals. Place the grill lid and walk away. Every 60 minutes come back and add a handful of charcoals and a handful of wood chips. Allow 6-8 minutes for the coals to heat up before putting back on the lid. The pork will take 4-5 hours to cook.
When it is done (internal temp should read between 170-190), take the pork off the grill and cover with tin foil for 15 minutes. When it is time to carve the meat, it should be tender enough to pull off or easily come off in large chunks with a knife. Use a cleaver to chop up the pieces into smalltasty pieces of meat.
While the grill is still hot, level out the charcoals. Melt some butter and cut the rolls you are serving the sandwiches in half. Brush the butter on the bread and grill it for a few minutes.
Place the meat in the bread and drizzle with the sauce. Enjoy your sandwich. (Makes 10-12)
