Start with a fresh Boston Butt Shoulder cut of pork. I try to get a cut with the bone it, it just seems to be more flavorful! Pat it dry with paper towels and turn it fat side facing up.
Now take a sharp knife and make about twenty slits across the length of the fat. Rub salt generously into the crevices and wrap in clear plastic. Refrigerate for preferable 24 hours and let the salt soak through the meat.
About an hour ahead of time dump a cup of hickory chips in water to soak. Fire up your charcoal grill with all the charcoal piled on one side of the grill. Once the charcoal is white hot and not flaming, drain the hickory chips and wrap them in aluminum foil. Poke several slits in the top of the foil. Lay the foil of chips directly on the coals, slits up. Once the chips begin to smoke, replace the grill rack and position the butt on the opposite side of grill from the heat. Put the lid on with the vent over the meat so that indirect heat/smoke is pulled over and rises past the meat out the vent. This cooks the meat at a slower pace and won't burn the outside. The grill should last about 2 to 2 1/2 hours and will begin to cool down. At the point, remove the butt and wrap in aluminum foil and bake at 300 degrees in your oven for an additional 4-5 hours.
Carefully remove the foil and test the tenderness, the bone should pull right out! Save the juice in the foil! That's the good stuff! Shred the pork using a fork and knife or a food processor set on mix until it's in small uniform pieces. Remove any large pieces of fat and then add the juice back to the meat. Stir well and enjoy some awesomeness!
I like to get potato buns and add a good serving of mustard-based barbecue sauce, like Mrs. Griffin or Johnny Harris and a dill pickle . The magic ingredient is a big scoop homemade coleslaw right on top of the meat,
this makes it an Authentic South Georgia BBQ !
I take what's left and add some barbecue sauce and stir and refrigerate for quick sandwiches for the next few days.
I think it's actually tastes better the next day!
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