PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE

Pulled Pork Barbecue With Hot Pepper Vinegar Sauce image

Number Of Ingredients 17

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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 pepper
4 to 5 pounds boneless (Boston Butt) pork shoulder roast, rolled and tied
FOR THE SAUCE:
1 1/2 cups cider vinegar
2 tablespoons granulated sugar
1 teaspoon Tabasco hot pepper sauce
1/2 teaspoon , crushed red pepper flake
kosher salt
freshly ground black pepper
12 to 15 hamburger buns

Steps:

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.TO 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 your fingers or 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.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves