- (1 roast (6-8 lbs)) Picnic Roast
- (1/2 cup) Barbecue Spice Rub
- (1 cup) Barbecue Sauce
Rub the spices into the meat, cover with plastic wrap, and rest at room temperature for 2-3 hours.
If using a charcoal grill, place the coals (about 2 1/2 pounds) on one side of the grill and light. Place the mesquite chips on a large square of aluminum foil, and fold up the edges to make a sealed packet. Cut six holes, about 1 inch in diameter, in the top. Place the foil packet directly on the coals when they are covered with a thin layer of ash. Make sure the bottom vent of the grill is open.
If using a gas grill, soak the wood chips for 20 minutes in a pan of water; pour off the water, and put the chips in a tray made from aluminum foil. Turn all burners on high, place the foil tray over the primary burner, close the grill lid and wait until the chips begin smoking heavily, about 20 minutes. Turn the primary burner to medium, and turn off all the other burners.
Place the pork roast in a disposable plan, and set on the coolest part of the grill. Close the lid. If the lid has vents, position them so that they are a little more than halfway open, on the side opposite the wood chips (this will draw the smoke through the meat). Cook for 3 hours. The temperature of the grill should be about 275 degrees. If you are using a charcoal grill, maintaining this temperature requires that you add 8 coals every hour.
At the end of 3 hours, preheat your oven to 325 degrees.
Bring the pork inside, cover it tightly with aluminum foil, and bake until fork-tender, about 2 1/2 hours.
Slide the foil-wrapped pan into a brown paper bag. Roll the bag shut, seal it with a couple of clothespins or plastic clips, and rest the meat for 1 hour. Open the bag, and cut or "pull" the meat to shreds.
To serve, mix the pan juices with 1/2 cup of the barbeque sauce, and pour over the meat. Pour the remaining 1/2 cup barbeque sauce into a small bowl, and serve separately.
Note: Barbecue Spice Rub consists of 1/2 cup chili powder; 3 tablespoons of freshly ground black pepper; 4 tablespoons sugar; 3 tablespoons course salt & 2 tablespoons paprika
Reference: The Grassfed Gourment Cookbook by Shannon Hayes