Smoky Pulled Pork On a Gas Grill

americastestkitchen.com

klevabich

subheading: Pork:

Kosher salt and pepper

2 teaspoons paprika

2 teaspoons packed light brown sugar

1 (5-pound) boneless pork butt roast, trimmed

9 ½ ounces wood chips (4 cups)

2 (9-inch) disposable aluminum pie plates

1 (13 by 9-inch) disposable aluminum roasting pan

subheading: Vinegar Sauce:

2 cups cider vinegar

2 tablespoons ketchup

2 teaspoons packed light brown sugar

1 teaspoon red pepper flakes

1 teaspoon kosher salt

subheading: KEY EQUIPMENT:

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw. Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

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