Millers' Barbecued Pork Butt

1, 6-7 lb. pound boneless pork butt
Dry Rub:
2 T. salt
2 T. black pepper
2 T. paprika
2 T. garlic powder

Directions:

1. Rinse and dry the boneless pork butt
2. Mix the dry rub ingredients together and rub into all surfaces of the pork butt. Set aside.
3. Build a charcoal fire until the gray ashes cover the surface of the briquets.
4. Place a drip pan under the center of the grill and spread the hot charcoal briquets on each side of the drip pan. Place the pork butt, fat side up, over the drip pan. Cover the grill and barbecue the pork butt for 4.5-5 hours, until the meat is falling apart. You will need to replenish the charcoal about halfway through the process. Maintain the temperature at 200 - 350 degrees during the entire barbecue time.
5. Chop the meat or pull it apart, and mix it well so that the dry-rub-encrusted outside pieces are mixed well with the moist inner pieces; serve immediately.
6. If you like a barbecue sauce with this, a vinegar and hot pepper sauce without tomatoes goes really well with this dish. Serve it separately.