INSTRUCTIONS
1. Wash the pork and pat dry. Rub all over with BBQ 3000; let rest while preparing the grill.
2. Prepare the grill for indirect cooking (heated coals off to each side of grill with a "cool spot" running down the center ofthe grill). Add a drip pan (disposable foil one from store is best) below where the pork shoulder will
3. cook. BBQ 3000 has natural smoke ?avor; if you would like more, use hickory wood chip packets. Prepare wood chips (2 handfuls) by soaking in water for a half hour, then creating smoking packets by wrapping in tinfoil and poking with a fork to create holes for the wood smoke to escape.
4. Add smoke packets to charcoal areas, replace grill, and place the roast on the grill over the drip pan. Leave grill vents open halfway to start. Put the cover on the grill. Regulate the vents to get a steady temperature between 225°F-250°F. DO NOT GO OVER OR UNDER these temperatures. lt is best if you have an external thermometer on your grill as opening the grill to check can waste precious heat. Cook for 6-8 hours until the meat is falling apart. You will need to add coals several times to maintain the target temperature. Feel free to add more wood chip
5. packets as well. Like anything else, it takes some practice to keep the grill at the right temperature. The pork will be done when the meat is pulling away from the blade bone by ½ to 1 inch, or test with a fork. Do not try to rush the cooking by increasing the temperature. lt takes low and slow cooking.There are no shortcuts....
6. While the meat is cooking prepare the sauce. In a medium bowl, whisk together all of the sauce ingredients until the brown sugar and salt have dissolved.
7. When done, let the pork rest and allow to cool. Shred into a suitable container and add the Traditional Vinegar Sauce or your favorite barbecue sauce until the pork is moist but not swimming in sauce.
