Instructions

1. Mix the paprika, brown sugar, dry mustard, garlic salt, onion powder, pepper and coarse salt in a small bowl. Rub these ingredients over the entire outer surface of the pork roast, working the rub in well with your fingers. Cover the pork roast loosely in plastic wrap and place it into the refrigerator for at least six hours, and up to 10 hours.

2. Prepare the grill. Light the charcoal in a charcoal grill and allow the briquettes to reach the gray stage. Move the briquettes aside in the center enable indirect grilling. Preheat a gas grill on high for five minutes and then turn one burner down to low and turn the other burner off.

3. Place the pork roast onto a large sheet of heavy-duty aluminum foil with the fat side of the roast facing up. Gather the ends of the aluminum foil up around the roast and seal them tightly.

4. Set the pork roast onto the grill in the spot you prepared for indirect grilling. Close the grill and allow the meat to roast slowly.

5. Add about 10 additional briquettes every hour to a charcoal grill to keep the grill going.

6. Roast the pork roast for approximately three to four hours until the meat thermometer reads 185 degrees F. Remove the roast when it reaches this temperature and transfer it to a platter. Allow the roast to rest for approximately 20 minutes.

7. Pull the meat apart with two forks to remove it from the bone. Place the pulled pork in a shallow bowl and add the warm barbecue sauce to the meat. Stir the meat gently and serve it with buns.