Barbecued Pulled Pork

1. Marinate the Pork

Start by patting the pork butt roast dry with paper towels. Massage the dry rub into the meat thoroughly, ensuring it covers every nook and cranny. Once the pork is well-coated, wrap it tightly in plastic wrap and place it in the refrigerator. Allow it to marinate for at least 3 hours, but if you can, let it sit for up to 3 days to really let those flavors penetrate.

2. Prepare for Cooking

When you're ready to cook, take the pork out of the fridge, unwrap it, and let it sit at room temperature for at least an hour. This helps the meat cook more evenly.

3. Get the Wood Chips Ready

While the pork is coming to room temperature, get your wood chips ready. Make two foil packets with the soaked and drained wood chips, and poke a few holes in each packet to allow the smoke to escape.

4. Prepare the Grill

For charcoal grills, open the grill vent and light the chimney starter filled with charcoal. Once the coals are hot, pour them over one half of the grill and place the wood chip packets on top of the coals. Cover the grill and heat until it reaches about 325 degrees and the wood chips are smoking. For gas grills, place the wood chip packets directly on the primary burner. Turn all burners to high and cover the grill. Once the wood chips start to smoke, reduce the heat of the primary burner to maintain a temperature of 325 degrees and turn off the other burners.

5. Grill the Pork

Place the pork roast in the disposable aluminum roasting pan and put the pan on the cool side of the grill, away from direct heat. Cover the grill and let the pork cook for about 3 hours. This indirect heat method ensures that the pork cooks evenly and absorbs the smoky flavor. The meat will start to pull away from the bone when it's ready.

6. Preheat the Oven

About 20 minutes before the pork is done grilling, preheat your oven to 325 degrees.

7. Finish in the Oven

Wrap the aluminum pan tightly with foil and transfer it to the preheated oven. Let the pork cook in the oven for an additional 2 hours, or until it's fork-tender. The foil helps to trap moisture, making the meat incredibly tender. You'll know it's done when a fork easily pierces the meat.

8. Rest the Meat

Remove the pan from the oven and place it in a brown paper bag, crimping the top shut. Let the pork rest for about an hour. This step allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

9. Shred and Serve

Carefully transfer the pork to a carving board. Unwrap it and use two forks to shred the meat, discarding any excess fat. Toss the shredded pork with about 2 cups of barbecue sauce, making sure it's well-coated. Serve the pulled pork with the remaining barbecue sauce on the side.

10. Dry Rub for Barbecue Instructions

In a bowl, combine the paprika, chili powder, ground cumin, dark brown sugar, salt, dried oregano, granulated sugar, black pepper, white pepper, and cayenne pepper. Mix well until all ingredients are thoroughly integrated. Store in an airtight container if not using immediately.