BBQ Rub for Pork

4 tablespoons chipotle chili pepper

3 tablespoons salt

2 tablespoons dry mustard

2 tablespoons crushed oregano

2 tablespoons finely crushed dried rosemary leaves

2 tablespoons paprika

2 tablespoons garlic powder

1 1/2 tablespoons black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1/2 tablespoon dried thyme

Mix well. Store any that’s left in an airtight jar.

Sprinkle the roast generously with the rub and coax it into any cavities. Wrap roast in plastic wrap and refrigerate for at least a couple of hours or overnight. Remove from the fridge for about 45 minutes before grilling.

Prepare your grill for indirect (off the heat cooking) on either gas or charcoal. Soak wood chips for an hour, I like hickory with maybe an apple blend the best and prepare a chip box or make a foil pack like I sometimes do. You can see how I make my foil pack here on my Cowboy Beef Brisket post. Get the grill going and the temperature to 250 degrees F. You need to keep it between 225 and 250 during the cooking process.


Place chip box or foil pack on the fire side and place the roast on the cool side with fat side up. Close the lid and wait, this is all you can do for now.


July 4th Grilling

After about an hour and after the smoke from the wood chips has disappeared, open up the lid and stick in your thermometer. Insert it into the meatiest area not hitting any bone. Continue cooking until the internal temperature reaches 165 degrees F. Also during this time, moisten the roast with a liquid to keep the outside moist. Use my Mopping Sauce or mix a mixture of cider vinegar and apple juice. I personally think pork needs the vinegar for tenderizing and the apple gives it a fruity background. Keep the lid closed as much as possible.

When 165 is reached, remove roast and wrap tightly in heavy-duty aluminum foil mopping one last time. I use two layers of foil. Replace the thermometer and place roast back on the indirect side of the grill. Cook until the internal temperature reaches 193 degrees F. which is perfect for pulling. Remove and set aside for at least 30 minutes or for an hour or two.

At this point you can slice it, chopped it or dice it – but why come all this way without shredding it folks. That’s why we’re here, right? It should be tender enough to pull with your finger if you want large chunks. Now, if you want the shredded version, take two forks and working against each other, start at one end of the roast and pull the meat apart.

Serve with your favorite barbeque sauce, reheat the mopping sauce to moisten the meat or sprinkle it with a little black pepper, cider vinegar and apple juice for a real southern taste.