Pulled Pork Shoulder

Combine all rub seasonings.  Coat the shoulder with the rub, massaging it into the meat.

Indirect heat is the best way to cook this cut of meat.  Set up the grill so that 1/2 has fire and the other half does not.  For a gas grill, set one side up with medium heat (set between medium and low setting).  For best results, meat should be smoked.   Place meat over a drip pan on the side of the grill with no heat and cook/smoke for 3 hours.  Check frequently to ensure that there is a constant supply of smoke.  During the smoke cycle, rotate the meat three times for even cooking.  Once the smoking cycle is complete, wrap pork in two layers of foil, crimping edges to seal in moisture.  Return to grill and cook for an additional 2 hours.  Insert an instant read thermometer after the 2 hours and check the internal temperature.  The goal is 180°F.  Once this temperature is reached, remove the meat from the grill and allow it to rest in the foil for 30 additional minutes.  It's now ready for pulling with fork or fingers.

Uses for left-over pulled pork:

Tortilla wraps - lettuce, shredded carrots, cabbage, green onions, cilantro & Hoisin dipping sauce - Pizza Topper  -  Muchacha  -  Stuffed bell peppers  -  Stuffed cabbage leaves  -  Add it to chili - Add it to stew - Sheppard's Pie - Quiche ingredient - Omelet ingredient  - Calzone stuffing - Egg rolls - Add  to cornbread mix before baking  - Hash – Tamales - Enchiladas - Chimichangas - Carne Asada Burrito