BBQ Rub

• Combine all of the ingredients of the rub in a mixing bowl.

Pork shoulder

• Rub the pork with olive oil to help the rub adhere to the meat.
• Sprinkle a heavy coat of the rub over the pork roast.
• Pat the rub onto the meat to help it stick, and work it into any natural seams in the meat.
• Using the Kettle Grill, open the bottom vents a crack, with the blades of the ash sweeper covering 3/4 of the holes.
• Make a tight pile of 80 unlit coals on a third of the charcoal grid, about three coals deep.
• Put the chips of smoking wood on top of the unlit coals.
• Next, light 10 coals in the charcoal starter;  when the coals are lit and covered with grey ash, pour them on the one side of the unlit coals.
• Set the drip pan on the other side of the charcoal grid, add the grill grid, and brush it clean.
• Put the lid on the grill immediately, and set the top vent to halfway open.

Cooking the pork

• Put the pork shoulder roast on the grill over the drip pan and close the lid.
• Adjust the top vent to stabilize the temperature at roughly 250°F.
• Once the temperature is stabilized, check the grill every hour to make sure the vents don’t need to be tweaked.
• Keep the lid closed – every time you lift the lid, heat will escape and the air you let in will cause the coals to heat up.
• Cook the pork shoulder until it reaches a temperature of 150°F in the thickest part, about four hours.
• Then, wrap it tightly with aluminium foil, put it back in the grill, increase the heat to 300°F by opening the vents more, and cook until it reaches an internal temperature of at least 205°F, about four more hours.
• Take the roast off the grill, and wrap it in a single piece of aluminium foil to catch any leaking juices.
• As an added extra wrap, a large towel around the foiled roasts to keep them warm.
• Let the roast rest for one hour.

Pull the Pork

• Unwrap the roast and transfer it to a cutting board.
• Using two large forks shred the roast into bite sized pieces of pork, stirring the blackened bark from the outside with the shredded meat from the inside.
• Taste the shredded meat, and sprinkle with salt and pepper if the roast tastes bland.
• To serve, pile the pork on a fresh bread roll.
• Top it with your favourite BBQ sauce, coleslaw, and a couple of pickles.

Coleslaw

• Combine the shredded cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, onion, sugar, vinegar, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
• Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.