android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
circle-smallAll RecipesPork

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

  • People

    Serves 12 to 15

  • Prep Time

    20 mins

  • Grilling Time

    3 to 4 h

  • People

    Serves 12 to 15

  • Prep Time

    20 mins

  • Grilling Time

    3 to 4 h

the Ingredients

20151023095359 Row Pork 9
  • Rub
  • 1 tablespoon paprika
  • 1 tablespoon packed light brown sugar
  • 1½ teaspoon pure ground ancho chile
  • 1½ teaspoon ground cumin
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon ground cayenne pepper
  •  
  • Kosher salt
  • 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
  • Sauce
  • 1½ cup / 340 milliliters cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  •  
  • 12 hamburger buns, split

Special Equipment

  • instant-read thermometer

Instructions

  • 01 In a small bowl combine the rub ingredients, including 1 teaspoon salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
  • 02 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 03 Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers at least 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
  • 04 In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
  • 05 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. Toast the cut side of the buns over direct heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Ingredients
Instructions

let's Gear up

Recommended Tools