2 cups hickory wood chips
1 bone-in pork butt (7-9 lb), Boston butt or end-cut pork shoulder roast
1 tablespoon olive CannaOil
1 teaspoon kosher salt
1 teaspoon pepper
10 plain white hamburger buns (no sesame seeds), split
Place wood chips in a medium bowl, cover with water. Soak for 30 minutes.
Brush pork with oil, sprinkle with salt and pepper.
Use a charcoal or gas grill. For a charcoal grill, heat coals in center of grill to medium-low heat. Divide coals, placing half on each side of the grill, leaving center open. Place drip pan between coals. For gas grill, light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place drip pan on unlit side. Heat on high until hot.
Add wet wood chips to coals or place in smoking box of gas grill. (Or place chips in heavy-duty foil; fold to make packet. Poke holes in packet; place over indirect heat.)
Place pork, fat side up over drip pan. Grill, covered, over medium-low heat or coal 4-5 hours or until internal temperature reaches 190 or 200 degrees; adjusting heat or adding coals as necessary to maintain grill temperature of 325-350 degrees. Meat should be tender and falling apart, and bone should come out smooth and clean with no meat clinging to it. (This is the real test for doneness on the barbecue circuit.)
Let stand 20 minutes or until cool enough to handle. Remove skin, bones and fat. Reserve crisp edges; shred meat with two forks or chop with large knife. Chop reserved crispy bits; add to pork. Stir in about 3/4 cup barbecue sauce or enough to moisten.
Serve in bun topped with some coleslaw. Serve additional sauce on the side.