Trim pork roast. Rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand at room temperature 30 minutes.
Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.
Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.
Transfer to a cutting board; cool 15 minutes. Shred pork.
The 195 degree internal temperature has to be a typo. Pork is usually cooked to 165, and all other recipes for pulled pork say to cook it to 165, 170 tops. And it's not going to look juicy like the picture shows unless you add some barbecue sauce to the pulled pork.
This was delicious. We made it for company and it was a hit. Definitely serve the chow chow with it. The combination of the tangy chow chow and the sweet bbq sauce is what makes this dish. The pork butt smoked in a kamado kooker makes it very tender.
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