My Sunday Boneless BBQ Pork Shoulder Roast. It was a 5.5lbs roast that I smoked over hickory for about 7 hours or so. Around 1pm Sunday, kind of a late start, I gathered my wood and started some coals. Around 1:30 - 1:45 fire was going well, smoker was heated up. On goes the meat. After about an hour. after about 2 hours ans some misting. It was time for a beer. I foiled the roast at 170* and let it cook till 185-190* and then let rest in a wrapped in a towel in a cooler. (sorry no photos of that exciting activity) Here it is roughly pulled. I added 1/2 a cup of apple juice to the aus jus and then drizzled some BBQ sauce over it. My plated Hickory Smoked BBQ Pork Slider with some grilled asparagus and roasted potatoes.