1 5-pound boneless pork butt (shoulder roast)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Soft sandwich buns
Combine all seasonings well in a small bowl and rub evenly over roast. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan.
Grill over indirect heat for 3 1/2-4 hours, until pork is very tender.
Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.
Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.
1 1/2 teaspoons paprika
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Soft sandwich buns
Combine all seasonings well in a small bowl and rub evenly over roast. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan.
Grill over indirect heat for 3 1/2-4 hours, until pork is very tender.
Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often.
Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.
