Instructions

• In a small bowl combine the rub ingredients, including 1 teaspoon of salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
• Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
• Brush the cooking grates clean. Grill the roast, fat-side up, over indirect medium heat, with the lid closed, until the internal temperature reaches at least 88°C, 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 medium heat, with the lid closed, until the internal temperature reaches at least 88°C, 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.
• In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
• 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.