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
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.
the Ingredients
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
