If you like pulled pork, but are lazy or just pressed for time, here is a great solution.
Pulled pork these days is usually made from a pork "butt", which can also be called a "Boston butt", or a "shoulder blade roast". For those of you lacking in the area of porcine anatomy, the "butt" part has nothing to do with the south end of a hog. It's actually the larger, or "butt" end of the shoulder (separated from the "picnic" end). Yes, it's confusing, but you can apparently thank the Brits for that.
In any case, true barbecued pulled pork is usually a long process. The average butt weight is typically 7 to 8 pounds, and takes about 60-90 minutes per pound to cook low and slow. Some quick math shows you what you're up against. It's well worth the wait, but sometimes you just need something faster and easier.
This recipe will give you great pork in a small fraction of the time. It's not really the real thing, but most folks will not know the difference. See, we're going to use country-style pork ribs which, ironically, are just slices of the same butt. I know what many of you are thinking about the "ribs" part of that statement, but don't ask. Using slices simply means that we can cook much faster.
Let's get on it.
5-6 lbs Country-style bone-in pork ribs (big and meaty ones)
1/4 cup Cheap yellow mustard
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)
1 1/2 cups Apple juice
Note: You will also need a large disposable aluminum pan. Look for the deepest one you can find.
Put the ribs on a sheet pan
Smear all sides of each rib with a very thin coat of the mustard.
Sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).
Start your fire and prepare for indirect cooking at medium-high heat (about 300º).
Add a couple small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before adding the meat. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.
Cook the ribs indirect about 2 1/2 hours, turning once at the halfway point.
Pour the apple juice into the foil pan.
Add the ribs to the pan and cover tightly with heavy-duty foil.
Put the pan on the grill and cook indirect another hour.
Remove the pan from the grill, uncover it and let the ribs cool about five minutes.
Shred the meat from the bones, discarding any fat or gristle.
Put a pile of pork on a bun, add some of your favorite sauce and some coleslaw, and you are on the business end of some fine eats.