A great and satisfying way to entertain a larger group - any time of year.
Set roast on top of apples in a deep roasting pan. Season with salt & pepper.
Mix your favourite barbecue sauce with equal parts water and pour over roast. Add hot water to the pan until liquid is 1” deep.
Prepare grill for slow indirect-heat cooking by arranging coals on one side, leaving an area to cook the pork indirectly with no coals underneath. When the grill reaches 200-225° F, scatter wood chips on top of the coals, close the grate and put the pork in the pan on the grill. Close lid.
Cook for approximately 4-5 hours or until fork tender and meat reaches an internal temperature of 165-170° F.
Remove pork from grill and wrap in foil. Return pork to grill for another 1-2 hours of cooking or until it reaches an internal temperature of 190-195° F and pulls apart easily.
Let rest for 30-60 minutes off the heat.
Transfer braising liquid to a measuring cup.
Skim off the fat and reduce the sauce in a large sauce pot.
Using two forks, break up the pork into bite-sized strand-like chunks.
Serve tossed in sauce.