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Oct 14, 2011

Pulled Pork Barbecue with Hot Pepper Vinegar Sauce Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

3 Reviews

Grocery List

Meat / Poultry / Seafood

  • 1 boneless pork shoulder roasts (Boston butt), each 4 to 5 lb

Oil and Spices

  • 1.25 tsp coarsely ground black pepper
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp ground cayenne pepper
  • 1.5 tsp ground cumin
  • 1.5 tsp kosher salt
  • 1 tbsp paprika
  • 1.5 tsp pure chile powder

Condiments

  • 1.5 cup cider vinegar
  • 1 tsp hot pepper sauce

Other

  • 2 tbsp granulated sugar
  • 15 hamburger buns
  • 1 tbsp light brown sugar

Ingredients

Rub

  • 1 tablespoon paprika
  • 1 tablespoon packed light 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

Sauce

  • 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

Instructions

  1. 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.

  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  3. 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.

  4. 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.

  5. 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.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Will R

Its a Hit!

Don't forget some coleslaw and fresh Pico de Gallo on that sandwhich to really knock em out with this recipe. Great stuff.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Chris T

Yummy

My family can't get enough of this stuff. It's pretty easy to make and is delicious.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Bryan C

Great Portion Size & Easy To Make

Made this for 3 very hungry adult males - easy ingredients to source and prepare. Managed to buy some brioche buns from Waitrose which were perfect for the pulled pork. Served 6 well stuff rolls, and had some left over burnt ends and crackling for sandwiches the next day!

Type of Griller

Beginner

Would you recommend this recipe? YES

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Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

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