Ingredients

• 4 tablespoons sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne pepper
• 1 bone-in pork roast, preferably Boston butt (6-8 pounds)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1½ cups ketchup
• ½ cup cider vinegar
• ¼ cup Worcestershire sauce
• ⅓ cup sugar
• 1 tablespoon chili powder
• ½ teaspoon cayenne pepper

Instructions

1. Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
2. About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
3. Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
4. Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
5. Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.