Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot! Best part? You don't need a smoker to do it. You can even do it with same process in the oven, if it's raining!
7lbspork shoulder or pork butt roast, mine was 7 lbs.
salt & pepper
1recipe dry rub, or use your favorite store bought pork rublink for recipe below
spritzer bottle with a mixture of 75% apple cider vinegar and 25% oil
wood chips for smoking
your favorite BBQ sauce to finish
Rub roast with salt and pepper. Then rub in the dry rub.
Set up grill. Add a metal container filled with water to the side of the grill that will be lit. In another metal container, place soaked pieces of wood. You can purchase hickory, mesquite and lots of other varieties. I use apple or cherry from my property.
Get the grill temp set to about 225°F. Add pork roast to the side of the grill that is not lit. (indirect grilling) Protect the edge closer to the burners that are lit with a piece of tin foil.
Mix 3 parts vinegar and 1 part oil in a clean spritzer bottle.
Spray with the spritzer well every hour, or so. Check temperature when it starts looking done. Internal temp should be 195° to 205°F. Let cool. Cover and refrigerate overnight.
Place roast in slow cooker the next day. Trim of any large fat strips off. You can add BBQ sauce, or sauce the pork when it is pulled.
Spritzing the pork every hour or so, adds great flavor and keeps the pork nice and moist.If you have a smoker, follow about instructions but place meat in your smoker.Allowing the meat to thoroughly cool will improve texture of the finished product. Pork should register 195-215°F, after cooking in slow cooker. Pork can be cooked to 170-180°F in the smoker.