Recipe by Ken Wallich

Active prep time: 15 minutes, and a day of monitoring / basting
Inactive prep time: 12 hours
Active cooking time: 12 hours

Ingredients

3-6 lbs Boston Butt or Picnic Pork Roast
1/2 cup Kaydub Rub
1 cup Kaydub BBQ Baste
For brining:
2 cups Salt
2 cups Sugar
2-3 Quarts water

Directions

Step 1: Brining (optional, it makes the meat a bit more tender, but is an optional step) - Put roast in a stainless steel or glass container, large enough to immerse it in water. Add water until roast is immersed, remove roast add salt and sugar, stir until dissolved. Return roast to container, refrigerate for 12 hours.

Step 2: Remove roast from Brine, pat dry. Cover on all sides with Kaydub Rub.

Step 3: Pre-heat smoker to 300-325 degrees. If using a grill without a smoker box, use a cast iron pan over the lit burner, and add moistened smoking chips to pan. Put the roast farthest from the heat source.

Step 4: Put roast on BBQ, cook for 2 hours at 300-325, adding wood as necessary.

Step 5: Start basting roast once an hour with Kaydub BBQ Baste.

Step 6: About hour 3, reduce bbq temp to 215-250

Step 7: Cook for a total of 10-12 hours or until 1) Internal temperature hits 195-200 degrees and/or 2) meat can easily be pulled off with a fork. In any case, make sure internal temperature has reached at least 170. The fat will break down better if you wait until it gets to 200 degrees.

Step 8: Wrap meat in two layers of aluminum foil, let sit off heat for 1 hour.

Step 9: Remove foil, pull roast apart with two forks into shredded deliciousness

Pulled pork is excellent on it's own, on sandwiches with your favorite BBQ sauce and cole slaw, and in Chili Verde.

Note: I tried this same process with a pork loin, but it didn't turn out. There wasn't enough marbling, and the result wasn't tender or pullable. It made for an OK sliceable roast, but not pulled pork. If you can't find pork shoulder, I'd try a crockpot pulled pork recipe.

I've tried cooking this at 225 for 12 hours, and the meat isn't tender, then I have to either increase the heat at the end, or finish it in an oven. You can cook it at around 225, but it'll take closer to 16-18 hours. If you cook it faster in the beginning, then lower the heat, it'll turn out tender, and the fat will all have a chance to dissolve.