Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers at least 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce.
Brush the cooking grates clean. Grill the roast, fat side up, above foil pan, over medium heat, with the lid closed, until the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce.
Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over direct heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over medium heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
