If you don't have all the savory sides, you can still slow-cook a batch of Roker's delicious dish. Just be sure to give yourself some time!
Pulled PorkServes 8 to 10
5 lbs. bone-in pork shoulder roast (Boston butt)
½ cup dry barbecue rub
4 cups hickory, oak or applewood chips
5 cups barbecue sauce
White bread sandwich buns (optional)
Joseph De Leo
2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on top of heat source.
3. Grill pork in pan without turning, covered, 4 to 5 hours or until thermometer in thickest part reads 190º F. Add chips every hour.
4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely and reserve. Shred meat. Cook pork, skin and 3 cups barbecue sauce in Dutch oven over medium heat until warm. Serve on buns with sauce.