Barbecued Pulled Pork
Start your kettle grill or smoker and stabilize the temperature to 225º - 235º F. Rub a Boston Butt (pork butt) roast with the basic barbecue rub and place the pork in your smoker. Smoke slowly and replace wood and charcoal as necessary. Continue smoking until the internal temperature of the pork reaches 190º F. This may take 8 hours or more, so start early. The pork must be extra well done and reach this high internal temperature so it can be "pulled" or shredded. This can be accomplished with a meat fork if the pork is done enough. Pull the pork and serve with buns or French Bread, barbecue sauce, and sautéed onions and green pepper. Get ready for a wonderful barbecue sandwich you will want to make again and again.
