Pulled Pork Barbecue with Hot Pepper Vinegar Sauce
Contributed by: News Canada
From WeberŪ's Big Book of Grilling
(NC) - A classic, this one smells so good as it cooks it'll drive you crazy. For the authentic touch, add hickory chips or chunks to the fire and a scoop of coleslaw to the sandwich.
- For the rub:
- 1 tablespoon paprika
- 1 tablespoon firmly packed light brown sugar
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
- For the sauce:
- 1-1/2 cups cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Hamburger buns
To make the rub:
In a small bowl combine the rub ingredients. Coat the roast evenly with the rub. Allow to stand at room temperature for 30 minutes before grilling.
Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185 F and 190 F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.
Meanwhile, make the sauce: In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Keep warm.
Thinly slice, chop, or "pull" the pork meat into shreds with two forks, discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Serving Size: Makes 12 to 15 servings