Basic Pulled Pork on a Charcoal Grill

This Thanksgiving I wanted some pulled pork along with the turkey and it went quite well with the gravy and sides. This is a basic way to roast/grill pork shoulder (aka "Boston butt").

4-5 lbs. pork shoulder

2 TBSP chili powder
1 tsp dry mustard
3 TBSP brown sugar
1 TBSP salt

olive oil

Heat over to 250F. Combine spices in a small bowl for a basic dry rub (note: I'd like to put together a better rub for next time). Coat pork with the oil and then cover it with the dry rub. Place in roasting pan with the fat side up, then cover loosely with foil.

Roast in oven for 3-4 hours, then grill it indirectly on a Weber charcoal grill for 3 more (this coincided with my turkey, but in the summer I will roast it longer in the oven and then grill it with bone-in chicken breasts for about an hour).

Let rest for 20-30 minutes and then gently pull apart the meat and serve. In the summer I serve it with our lemony BBQ sauce (see Sauces) on buns or even tortillas.