Melted Pork / Pulled Pork

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Directions

• In a large bowl, combine salt, sugar, garlic, and chopped thyme leaves. Stir until the ingredients are evenly distributed.
• Rub the salt mixture onto the pork butt, ensuring all sides are well-coated, massaging the salt into the meat to help it adhere.
• Place the seasoned pork in the refrigerator, uncovered, for at least 2 hours, preferably 24 hours.
• To prep for smoking, remove one of the grates from your grill to expose the direct heating elements. 
• Place a smoker chip box directly on the exposed grates. Fill the box with 2-3 heaping handfuls of soaked applewood chips.
• Turn the burner under the smoker box to high and set the other burners to low or off to maintain a temperature of 275-325°F (135-163°C).
• Place the cured pork shoulder on the side of the grill with the burners turned off then close the lid and maintain a temperature between 275-325°F (135-163°C).
• Smoke the pork for 45 minutes, then add another round of wood chips and smoke for an additional 45 minutes.
• Preheat oven to 300°F (150°C).
• Transfer the smoked pork shoulder to a roasting pan, cover wiith parchment paper, then tightly wrap the pan with two layers of aluminum foil.
• Roast in the oven for 4-6 hours, flipping the pork after 3 hours to ensure even cooking.
• Check for doneness: the shoulder blade should slide out easily, and the meat should be tender enough to be pulled apart with tongs.
• Allow the cooked pork shoulder to rest for 30 minutes.
• Carefully break down the pork into large, chunky shreds, mixing the meat with its rendered fat and juices.