One 4 pound pork shoulder roast, preferably Boston butt, boneless or bone-in (you can easily make two 4 pound roasts in about the same amount of time if your grill is big enough to accommodate them both)
5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood
2 Tbsp brown sugar, packed
2 Tbsp white sugar
2 Tbsp paprika
1 Tbsp kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons black pepper
2 Tbsp salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage
1/4 teaspoon sugar
Ingredients
categorized
original
Produce
Chipotle chile, powder (1 1/2teaspoons)
Cumin, ground (1 1/2teaspoons)
Onion powder (1Tbsp)
Oregano, dried (1Tbsp)
Powdered garlic (4 1/2teaspoons)
Rosemary, dry (1teaspoon)
Sage, dry (1/2teaspoon)
Meat
4 pound pork shoulder, roast (1)
Cooking & Baking
Black pepper (1 1/2teaspoons)
Black pepper, finely ground (1Tbsp)
Brown sugar, packed (2Tbsp)
Cayenne (1teaspoon)
Kosher salt (1Tbsp)
Paprika (2Tbsp)
Salt (2Tbsp)
Sugar (1/4teaspoon)
White sugar (2Tbsp)
Other
5 to 6 cups of wood chips, hickory, oak, apple, or other fruit wood