Low & Slow Pulled Pork

  • 1 (4-5 pound) bone-in Boston butt (pork shoulder)
  • 1/2 cup of your favorite barbecue dry rub, or:

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. Wrap with plastic wrap and refrigerate overnight. Set gas grill up for indirect cooking — heat one side of the grill on high and leave the other side turned off. Unwrap meat and place on the unheated side, fat cap up. Adjust the temperature 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 for 1 hour. Hand shred with two forks or pulling claws. Serve with barbecue sauce and coleslaw. Makes 12 servings.