Here's some good advice on some great PPB~http://www.smokingmeatforums.com/for...ad.php?t=76633
Check it out.
For the rub and such, here's the details:Carolina Pulled Pork Barbecue
1 Shoulder Pork Roast (around 5 lbs)For the rub:
2 TBSP seasoned salt
2 TBSP coarse ground black pepper
1 TBSP paprika
1 TBSP red pepper flakes
1 TBSP dried oregano flakes
1 Cup dark brown sugarFor the sauce:
3 cups apple cider vinegar
1 Cup Dark beer (Guiness or Killian’s Red)
1 TBSP salt
2 TBSP red pepper flakes
1 TSP coarse ground black pepper
¼ Cup dark brown sugar or honey
Let roast it sit to room temperature, about an hour. Mix rub spices in a bowl. Generously rub roast with yellow mustard. This will allow rub spices to stay on during grilling making a nice crust, and the mustard taste will go away. Rub spices into roast well all over, sprinkling extra on top. Let sit another hour minutes before cooking. Sometimes I do this the night before. Your choice.
Place roast onto grill (indirect heat) and let barbecue about 4-5 hours. Larger roast will take more. Cook until 190 degrees F internal temperature MINIMUM. I always go for 200 F. Otherwise it won’t “pull”. You will have to add coals and or wood about halfway through cooking time. You don’t want to cook at hotter temperature than 300 degrees F.Remember, the trick is LOW AND SLOW for a true Southern barbecue
When done place roast on cutting board and let rest around 15 minutes. Them pull apart with forks and chop crispy skin and all with a sharp butcher knife. The bones are great for simmering in a soup or baked beans. Dogs have been known to beg for them…..
Mix all sauce ingredients in a deep saucepan and bring to boil. Then reduce to simmer for about 30 minutes…not too hot!
Mix sauce and meat in a large bowl, toss and combine well. Serve on warm buns with coleslaw.