Pulled Pork- done on the grill!

Pulled Pork- done on the grill!

You may use a purchased rub, or use my version:

• 1/4 cup sweet paprika
• 1 T. brown sugar
• 1 T. black pepper 1/2 tsp. cayenne pepper
• 2 T. coarse salt
• 1 tsp. garlic powder
• 1 tsp. onion powder

Mix ingredients in a small bowl.

Sprinkle rub over meat and gently"rub" into meat. Cover and refrigerate for up to 24 hours if desired. Early in the day, set up the grill for indirect grilling and place a drip pan in the middle. When coals are ready, place pork roast over the drip pan and close lid of the grill. Grill for about 4-6 hours, until meat is tender and the internal temperature is about 195 degrees. Mop meat with a mop sauce every hour to keep it moist. Add about 10-12 charcoal briquettes to each side of grill at the same time. I was able to keep the grill temperature at about 250-300 degrees.

When meat is done, let it rest covered in foil for 30minutes or so. Shred meat; chop coarsely, if desired. Spoon a vinegar sauce over meat to keep it moist. I like to use a diluted BBQ sauce for this step. The meat will freeze well as long as it has the extra sauce on it. I served it with baked beans, slaw and potato wedges. When served on a bun, top it off with some slaw for an extra YUM factor! I forgot to do that for pictures! This was wonderful pulled pork! I'll be making this again, just not right away. I'm back to easier meals for awhile!

If you have any advice for my next attempt at making pulled pork this way, just let me know in the comments! Have a great day!