Serves 8 to 10.
2 tbls. each dried sage, kosher salt, black pepper, chili powder, ground cumin, sugar and brown sugar
1 tbl. cayenne pepper
4 tbls. paprika
1 (7- to 9-lb.) Boston butt (pork shoulder)
Smoking chips (I recommend hickory) soaked in water for 1 hour
Slider buns and favorite bottled barbecue sauce for serving
1. Set up the Egg for indirect cooking with a belly full of natural lump hardwood charcoal and achieve steady temp of between 190 and 220 degrees by barely cracking the intake and outlet vents. Note: It may take a little while to really get the proper temperature.
2. While Egg is heating, apply a generous rub to the entire pork shoulder. Just before putting the pork on the Egg, add smoking chips. This will sometimes lower the temperature slightly but it really doesn’t matter as you are settling in for a long “low and slow” cook anyway.
3. Place the pork on the grate with fatty side up and with a foil pan under the grate on the place setter to catch drippings. Place meat thermometer probe in the meat. After 3 to 4 hours, the meat temperature will reach a “plateau” around 160 degrees and may stay here for a few hours. Note: If you are in a hurry, you can bump your temp a bit to between 220 and 250 to push it through this plateau but it really is during this plateau that the pulled pork magic is happening so be patient.
4. After several hours, the meat temperature will begin to climb again. When it reaches between 190 and 195 degrees, remove from heat. (Note: Your cooking time can vary greatly from one shoulder to the next. A good average is 1-1/2 hours per pound, but I find I almost always run over that.) Be careful pulling it off because it will literally fall apart. Wrap in foil for 1 hour.
5. When ready to “pull” the pork, use two large forks to remove the meat from the bone and shred it. There will be a nice crust or bark on the outside of the meat and a good reddish “smoke ring” on the meat if you have done it properly. Discard the bone and any excess fat.
Serve on a slider bun with sauce on the side and tangy coleslaw.