- 1 bone-in pork Boston butt (6 to 8 pounds)
- 4 cups wood chips (hickory, apple, cherry)
- 2 disposable shallow aluminum foil pans (just large enough to hold pork)
- 2 tablespoons coarse salt
- 1 tablespoon coarse ground black pepper
- 2 tablespoons Dierbergs olive oil
About 1 hour prior to cooking, remove pork from refrigerator, remove packaging, and let stand at room temperature 1 hour. Place wood chips in large bowl; cover with water and let stand 1 hour.
While grill preheats, combine salt and pepper in small bowl. Rub olive oil over all sides of pork; season with salt mixture. Place pork in one of the shallow disposable foil pan.
FOR GAS GRILL: Drain wood chips and place in second shallow disposable foil pans. Place pan on grate on one side of grill. Turn all burners to high, close lid, and preheat until chips are smoking, about 20 minutes. Turn side of grill with wood chips down to medium; turn off other burner. Place foil pan with pork on grate opposite wood chips; close lid and cook until pork is tender and pulls away from bone, about 5 hours. (Grill temperature should be constant 300°F.)
FOR CHARCOAL GRILL: Light large chimney filled about halfway with charcoal briquettes; let burn until covered with thin layer of gray ash. Empty hot coals onto one side of grill, piling in a mound about three briquettes high. Open bottom vents completely. Place foil pan of wood chips on top of charcoal. Place foil pan with pork on grid over cool side of grill. Open grill lid vents three quarters of the way, and cover turning lid so vents are opposite wood chips to draw smoke through grill; close lid and grill adding about eight briquettes every hour until pork is tender and pulls away from bone, about 5 hours. (Grill temperature should be constant 300°F.)
TO FINISH PORK: Remove pork from grill. Place pork on large sheet of heavy-duty foil; fold edges of foil up to tightly seal pork. (Reserve juices in foil pan.) Place wrapped pork on grid opposite wood chips; close lid and grill 1 hour.
Remove pork from foil; place on cutting board. When cool enough to handle, pull pork into shreds. Remove and discard any fat. Place pulled pork in reserved juices.
Serving Size: Per Serving
Fat: 13 g
Sodium: 1040 mg
Carbohydrates: <1 g
Protein: 26 g
Saturated Fat: N/A