Pulled Pork Barbecue with Hot Pepper Vinegar Sauce
By Chris Luther / March 3, 2015.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Serves: 12 to 15 // Prep time: 20 minutes | Grilling time: 3 to 4 hours
- 1 tablespoon paprika
- 1 tablespoon packed golden brown sugar
- 1½ teaspoons pure chile powder
- 1½ teaspoons ground cumin
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground cayenne pepper
- 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
- 1½ cups cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon hot pepper sauce
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 12–15 hamburger buns, split
- In a small bowl combine the rub ingredients. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers between 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, oosely cover with foil, and let 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 the heat to low and simmer for 10 minutes. Keep warm.
- Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the cut side of 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.