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Serves: 12

Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Prep Time
20 min.
Cooking Time
3 - 4 h
Method
Indirect
Prep Time
20 min.
Cooking Time
3 - 4 h
Method
Indirect

Ingredients

Pulled  Pork  Barbecue With  Hot  Pepper  Vinegar  Sauce 346X318
  • RUB
  • 1 tbsp paprika
  • 1 tbsp packed golden brown sugar
  • 1½ tps pure chile powder
  • 1½ tps ground cumin
  • 1 tsp coarsely ground black pepper
  • 1 tsp sea salt
  • ½ tsp ground cayenne peppers
  • 1 boneless pork shoulder roast (Boston butt), 1.8kg to 2.2kg, rolled and tied
  • SAUCE
  • 385ml cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp hot pepper sauce
  • ½ tsp crushed red pepper flakes
  • Sea salt
  • Freshly ground black pepper
  • 12–15 hamburger buns, split

Instructions

    In the kitchen:

  • 01 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.
  • At the barbecue:

  • 01 Pre-pare the grill for in-direct cooking over medium heat (170° to 230°C).
  • 02 Brush the cooking grates clean. Grill the roast, fat side up, over in-direct medium heat, with the lid closed, until the internal temperature registers between 90°C, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
  • 03 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.
  • 04 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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