Make sure that it sits flat on the coal grate and that there is not charcoal underneath it. The Boston butt is a big rectangular block of a pork roast with one side covered in fat. Push the temperature probe into the pork roast as close to the center of the meat as possible. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together. Turning this block of a pork roast into delicious and tender barbecue is going to take patience and a full-sized charcoal grill. Pick a good slaw, with just a hint of tartness. Start by tearing the meat into smaller and smaller chunks, dividing it up, and removing the bone and undesirable parts. Heat oven to 150C/130C fan/gas 2. Recipe from Good Food magazine, June 2014. Light the charcoal and once it gets up to a good burn, pour it out onto half the coal grate in the bottom of the grill. Pulled pork is a delicious contribution to any cookout, tailgate, barbeque or casual lunch at home. Place the second aluminum pan directly over the burning charcoal and fill it with water. Know the weight of the Boston roast you are using. It is best to light the charcoal with a charcoal chimney. Charcoal grills don't have the same level of temperature control that you find on most smokers, so this will need to be watched, particularly if this is your first time smoking on a charcoal grill. You will need to add more every hour for the first four hours to get the proper amount of smoke. Rub the pork with 2 tbsp of the olive oil. This is the ideal cooking temperature and you will want it here the entire time. Once the pork is in place, return the lid and let it cook. Skim off the fat from the juices. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Tangy cabbage slaw, homemade chipotle molasses BBQ sauce. Pulling pork can be a bit of a time-consuming process. A pair of forks or meat claws can be very helpful with this task. Once the roast is covered in the rub, cover it loosely with plastic wrap and set aside while preparing the grill. Place the meat on a wire rack in a roasting tin. Originally I set the pork straight on the grill in the BBQ, letting the juices drip away. Pulled pork is a delicious contribution to any cookout, tailgate, barbeque or casual lunch at home. Turning this block of a pork roast into a delicious and tender barbecue is going to take patience and a full-sized charcoal grill. An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun. By this time, it will have absorbed all the smoke it is going to get and the temperature needs to rise faster while holding in moisture. As you shred the pork, remove any bones and bits that remain. A good pulled pork rub can be pretty much any combination of herbs, spices, and salt (which is optional). But first, add hardwood chunks to the burning charcoal for smoke production. Mix well and load into the meat injector. Place the pork roast on the cooking grate of the grill, directly over the drip pan, fat side down, and as far from the fire as possible (which is probably not very far). Continue cooking for another hour or until the internal temperature of the meat reaches 185 F/85 C. Pork is considered cooked at 145 F/63 C, but barbecue requires much higher temperatures to ensure tenderness and flavor. Use a mortar and pestle or a spice grinder to get to this consistency. Try removing any loose pieces of fat, but other than that, it should be ready to go. The meat will puff up around the injection site. One good strategy is to use the same spice rub in the injection marinade and the outside of the meat. Wood chips will work, but you will need to add them every 30 minutes for the first four hours to get the same amount of smoke. Drain the juices from the meat into a measuring jug. You can use any herb or spice, but they need to be ground to a fine powder. He has written two cookbooks.