Servings (8-10)
Ingridents
Pork Rub
1/4 cup sugar
1 tbsp chili powder
2 tsp paprika
1-1/2 tsp seasoned salt
1-1/2 tsp garlic powder
1-1/4 tsp onion powder
1 tsp salt
1 tsp ground cumin
1 tsp pepper
1/4 tsp cayenne pepper
Pork Roast
4 lb. bone in pork shoulder roast
2 cups hickory chips
1 cup water
1-1/2 cups Sweet Thang Honey
1 cup ketchup
Other
8-10 bread rolls
Top with chopped jalapeño peppers, onion and pickles
Directions
1. Mix together all ingredients and massage over the surface of pork; let stand for 1/2 hour.
2. Soak 2 cups of hickory chips in water; drain well.
3. Wrap chips in foil; punch holes in foil and place on top of a gas grill on high temperature.
4. When the chips begin to smoke, place pork on grill and cook until well browned on all sides with the lid closed, about 30-45 minutes.
5. Remove pork from grill and place in turkey size oven bag set in a shallow baking dish, add 1 cup water and seal well; pierce bag several times with a small knife.
6. Cook at 300°F for 3 to 3 1/2 hours or until meat is tender and pork bone can be removed easily.
7. Remove from oven.
8. Remove bone and set aside until cool enough to handle.
9. Shred with hands into small pieces, removing any pieces of fat.
10. Add juices from the cooking bag, skimming off excess fat.
11. In a separate saucepan, stir together barbecue sauce, honey, and ketchup, cooking until hot and honey is dissolved.
12. Stir out of the sauce into the shredded pork and mix well.
13. Serve on rolls and drizzle with remaining sauce.
14. Top with jalapeños, onions, and pickles, as desired.