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.
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.