INGREDIENTS:
10 lbs pork shoulder
1 cup Pork Rub
Dickey Farms Peachy BBQ Sauce
Sandwich Buns
Coleslaw
INSTRUCTIONS:
Pat pork butt dry with paper towels.
Use a sharp knife to make cuts all over pork butt. Sprinkle pork rub over the entire pork butt, pressing the rub into the meat.
Prepare a grill fire to 350°F using hickory or pecan for smoke flavor.
Cook pork over indirect fire keeping the fire around 300°F and at a minimum of 250°F with the grill closed.
Cook for about 30 minutes per pound, cooking until internal temperature reaches 195°F to 205°F for fall apart tender pulled pork.
Remove from grill and allow to rest for 20 minutes before shredding or slicing.
Mix 1 cup of sauce per pound of shredded or chopped pork shoulder.
Cook over medium heat until heated through.
Serve over buns with coleslaw.
Enjoy!
*Recipe from Out Grilling
