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. Rub the pork with 2 tbsp of the olive oil. This water pan has been not only keeping the moisture in the grill high, but also acting to keep the temperature inside the grill level. Wrap the roast tightly in a double layer of aluminum foil and place it on the grill. When we started with this pork butt it was loaded with fat, gristle and bone. Put the lid on the grill and adjust the vents, top, and bottom, to hold ​temperature as close to 250 F/120 C as possible. Stop injecting when it starts to leak out and move to the next spot. Once the pork is in place, return the lid and let it cook. A traditional method for serving pulled pork is as a sandwich, on plain white buns with coleslaw on top. A Boston butt or Boston pork roast is about 5 to 6 pounds of tough meat filled with bone, cartilage, and fat. 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. 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. Start with a clean grill, making sure that any previous ashes have been removed. Good Food DealReceive a free Graze box delivered straight to your door. The Spruce Eats uses cookies to provide you with a great user experience. Push the temperature probe into the pork roast as close to the center of the meat as possible. With the injection done, now apply the spice rub. It's a classic that can yield as many flavors as it does servings. Continue shredding until all the meat is reduced to strands. BBQ pulled pork doesn’t have to be complicated or need a fancy smoker when all you want to do is get a great dinner on the table. Place the meat on a wire rack in a roasting tin. The Boston butt is a big rectangular block of a pork roast with one side covered in fat. You can use any herb or spice, but they need to be ground to a fine powder. Looking down on the top (with the fat side on the bottom) inject every two inches in a grid pattern. As you shred the pork, remove any bones and bits that remain. Drain the juices from the meat into a measuring jug. 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. These are the water and drip pan. The aluminum pans need to fit inside the grill, covering no more than half the grill. Pulling pork can be a bit of a time-consuming process. Recipe from Good Food magazine, June 2014. A Boston butt or Boston pork roast is about 5 to 6 pounds of tough meat filled with bone, cartilage, and fat. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. For one pork butt, you will want about 1 to 1 1/2 cups (240 to 360 mL) of rub. The meat will puff up around the injection site. So many wonderful recipes can be made with it. Often it is best to provide sauce on the side and let people add it if they want. Use a mortar and pestle or a spice grinder to get to this consistency. Plan on a cooking time of 6 to 8 hours from start to finish. You will need to add more every hour for the first four hours to get the proper amount of smoke. It should be a fine, powdery mixture. Try removing any loose pieces of fat, but other than that, it should be ready to go. Plan on about 1 hour per pound for this to cook or about 5 to 6 hours. The goal is to cook this pork with indirect heat, so it can't be sitting over the burning charcoal. 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).