Barbecue joints usually use whole pork shoulders for pulled pork, but shoulders are hard to find at local grocery stores. Instead, pick up a bone-in Boston butt. A sprinkling of salt and some hickory wood chunks are all you need to get that deep, smoky flavor. Pair this basic pulled-pork recipe with the barbecue sauce of your choice, or make your own.

Tip: A handful of wood chips should be added to the fire every 30 minutes to an hour.

Recipe: Pulled Pork Shoulder