Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

By mimikd

Glen made this and it was delicious!

Ingredients

• 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 black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cayenne pepper
• 1 boneless pork shoulder (Boston Butt), 4 to 5 pounds, rolled and tied
• Sauce
• 1 1/2 cups cider vinegar
• 2 Tablespoons sugar
• 1 teaspoon Tabasco Sauce
• Kosher salt
• Pepper
• Hamburger buns

Details

Servings 12

Preparation

Step 1

1. 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.

2. Grill the roast fat side up over indirect medium heat (350 F to 450 F) with the lid closed, until the internal temperature registers 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.

3. 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.

4. Thinly slice, chop, or pull the pork 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. Toast the buns and serve the pulled pork warm on teh buns with sauce on the side.