Pulled Pork Recipe

Slow cooked over indirect heat for 2-3 hours, pulls apart for spectacular BBQ pulled pork sandwiches.
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  • 1/4 cup paprika
  • teaspoon celery salt
  • teaspoon onion powder
  • teaspoon garlic powder
  • 1 teaspoon red pepper
  • 1/2 cup brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 1 tablespoon dry mustard
  • 1 each 4-5 lb. uncooked Boston butt
Mix first 9 ingredients thoroughly in a bowl or jar with a lid; rub all over Boston Butt roast and refrigerate for several hours to overnight.
Using the indirect grilling method, place the roast on grill fat side up over a drip pan to catch drippings from roast. Keep the lid of the grill closed; maintain temperature of 325° for 3-4 hours, until roast is falling off the bone. Baste occasionally with cider vinegar if desired.
Remove roast and tent with foil for 20 minutes. Pull the meat off the roast with a fork and place in a pan with your favorite barbeque sauce.
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