4 pounds Boston butt pork roast
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup rib rub
1 cup barbeque sauce, optional
1. Rinse and pat dry the Boston butt pork roast.
2. Place lemon juice in a small bowl; add the olive oil in a slow, steady stream, whisking constantly. Coat the roast with the lemon juice mixture. Sprinkle with rib rub and massage into the meat on all sides.
3. Wrap the roast tightly in plastic wrap and refrigerate over night. The next day remove the roast from the refrigerator while you prepare the fire.
4. Soak several large chunks of hickory wood in water for 30 minutes then start the charcoal fire. When the fire is well lit, add the hickory. Bring the fire in the covered grill to 225°.
5. Smoke the Boston butt for 3 hours, then wrap tightly in foil and return to the smoker for another 5 hours or more. If needed, transfer the roast to a slow cooker rather than wrapping in foil. Cook on low for the remaining time or over night.
6. Transfer to roast to a platter and shred into serving size pieces, discarding any fat. If desired, combine the pulled pork with about a cup of barbecue sauce in a slow cooker and keep warm until ready to serve. (I use Wickers)