When Al Roker was cooking up a storm at the 2012 South Beach Food and Wine Festival, he found that his pulled pork was super-popular with diners. The Today weatherman’s favorite way to serve it? “With collard greens, cornbread and coleslaw,” he tells PEOPLE.
If you don’t have all the savory sides, you can still slow-cook a batch of Roker’s delicious dish. Just be sure to give yourself some time!
Serves 8 to 10
• 5 lbs. bone-in pork shoulder roast (Boston butt)
• ½ cup dry barbecue rub
• 4 cups hickory, oak or applewood chips
• 5 cups barbecue sauce
• White bread sandwich buns (optional)
1. Place pork, fat side up, in roasting pan; sprinkle with rub. Cover; chill up to 24 hours. Remove 30 to 45 minutes before grilling.
2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on top of heat source.
3. Grill pork in pan without turning, covered, 4 to 5 hours or until thermometer in thickest part reads 190º F. Add chips every hour.
4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely and reserve. Shred meat. Cook pork, skin and 3 cups barbecue sauce in Dutch oven over medium heat until warm. Serve on buns with sauce.