3 to 5 lb. Neville's Boston Butt Roast, bone in
2 medium onions, roughly chopped
Salt
Mesquite , or fruit tree wood chips (apple, cherry)
charcoal

This two-step process will give you pulled pork that tastes like it has been smoking all day, but juicier and with a luxuriously rich flavor and texture.

Salt all sides of the pork roast. Add onions, and the pork roast to your slow cooker. Cover set at medium heat. Cook overnight. Soak the wood chips for twenty minutes. An hour before serving time, ignite your charcoal or gas grill. If using a charcoal grill, you will be placing the wood directly onto the hot coals. I using a gas grill, wrap aluminum foil around the wood chips and poke holes in the foil. Set aside.

Remove the roast from the slow cooker and pull apart with two forks. Don't throw away the meat juice. Leave it in the slow cooker. Discard the bone. Place the pulled pork into a heavy cast-iron pan and distribute evenly. Season to taste with salt and pepper. Add the wood chips to the fire, or place the aluminum pouch over teh gas flame. Put the pan on the grill and cover the grill. Cook for ten minutes. Open the lid and stir the meat to bring new pork into contact with the smoke. Cook for ten minutes more. Remove and add back to the slow cooker and stir to moisten. Serve on good Kaiser rolls with your favorite barbecue sauce condiments. I like to make my own barbecue sauces. I usually make a tomato based sauce, a honey-mustard sauce, and a more savory teriyaki style sauce. That way, everyone has a choice as to what sauce they put on their sandwich. Yum. Oh, and I've given this recipe out to others, and they rave about it. Enjoy.

From the kitchen of Bob Flowers

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