• 1 (5-pound) bone-in Boston butt (pork shoulder)
• 1/2 cup barbecue dry rub (recipe follows)
• Hamburger buns
• Barbecue sauce
• Chopped cabbage or coleslaw
• Pickles (optional)

Dry rub (makes about 1 cup):

• 1/2 cup firmly packed brown sugar
• 1/4 cup sweet paprika (Don’t use smoked or hot)
• 3 tablespoons black pepper
• 2 tablespoons coarse salt
• 2 tablespoons ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper

Spread rub over pork, coating liberally (do not remove fat). Wrap in plastic wrap and refrigerate overnight. Set grill up for indirect cooking (heat one side on high and leave other side turned off). Unwrap meat and place on unheated grill side, fat cap up. Adjust temperature as needed on the heated side to get a steady 250 degrees. Grill at 250 degrees about 11 hours or until thermometer inserted into middle is 195-200 degrees. Remove from grill and set in a pan; cover with foil and let rest 15-30 minutes. Hand shred with forks or pulling claws. Serve on buns with barbecue sauce, cabbage or coleslaw and pickle slices. Makes 16-20 servings.