SWEET-AND-SPICY PULLED PORK

SWEET-AND-SPICY PULLED PORK image

Categories Pork

Number Of Ingredients 13

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Ingredients

SAUCE
3 cups ketchup
1 cup apple cider vinegar
1 cup Worcestershire sauce
1 cup (packed) dark brown sugar
1 Tbsp Dijon mustard
MARINADE AND PORK
2 cups low-sodium soy sauce
½ cup Worcestershire sauce
¼ cup (packed) dark brown sugar
8 garlic cloves, crushed
2 tsp dried crushed red pepper
2 3½-to-4 lb boneless pork butt (shoulder) roasts

Steps:

FOR SAUCE: Bring ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, and Dijon mustard to boil in heavy large saucepan. Reduce heat to low and simmer until sauce thickens, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate. Rewarm sauce before using. FOR MARINADE AND PORK: Whisk soy sauce, Worcestershire sauce, sugar, garlic, and crushed red pepper in medium bowl. Pour marinade into large (2-gallon) heavy-duty resealable plastic bag. Add pork; turn to coat. Seal bag and chill 1 day, turning bag occasionally. Place handful of torn newspaper in bottom of charcoal chimney. Top with 35 briquettes. Remove top rack from grill; place chimney on lower rack. Light newspaper; burn until charcoal is ash gray, about 30 minutes. Open bottom grill vent. Turn hot charcoal out onto rack; spread charcoal to cover half of rack. Add enough water to come halfway up sides of 1 large or 2 small disposable foil pan(s); place next to charcoal. Replace top grill rack. Place pork on top rack over pan(s). Close lid. Place stem of meat thermometer through vent in lid to monitor temperature inside barbecue (thermometer tip should not touch meat or grill rack). Use bottom and top vents to maintain temperature between 250°F and 325°F; open vents to increase heat and close to decrease heat. Cook pork 2½ to 3 hours, checking temperature of barbecue every 30 minutes. When temperature drops below 250°F, light 35 more briquettes in chimney. Remove top rack; spread fresh briquettes onto briquettes on bottom grill rack. Replace top rack, turn pork. Cook pork over pan(s) of water until tender and thermometer inserted into thickest part registers 175°F, maintaining temperature in barbecue, about 2½ to 3 hours longer. Transfer pork to platter; let stand 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Cover with foil; chill. Rewarm, covered, in 350°F oven for 45 minutes. Shred pork; serve with sauce.