Recipe: Smoky Pulled Pork (using pork shoulder roast)

SMOKY PULLED PORK

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds

In small bowl, mix together paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub mixture onto the meat, wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.

Grill roast over indirect heat until done, about 3 hours (internal temperature should be 180 to 190 degrees). Remove from heat, wrap in aluminum foil and allow to rest 30 minutes.

Shred meat with fork or fingers and serve with favorite barbecue sauce.

Makes 10-12 servings
Source: Joe Stumpe, Knight Ridder Newspapers, June 2, 1999