Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

By marmar

Ingredients

• For the Rub:
• 2 tbsp. paprika
• 1 tbsp. packed brown sugar
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tbsp. sugar
• 1 1/2 tsp. coarsely ground black pepper
• 2 tsp. salt
• 1 tsp. ground red pepper
• 1 bonelsee pork shoulder roast (boston butt), 4 - 5 lbs.
• For the Sauce:
• 3/4 cup apple cider vinegar
• 3/4 cup white vinegar
• 2 tbsp. sugar
• 1/2 tsp. red pepper flakes
• 1 tsp. hot pepper sauce
• salt
• pepper
• hamburger buns
• coleslaw (optional)

Details

Servings 14
Preparation time 60mins
Cooking time 250mins

Preparation

Step 1

To make the rub: In a small bowl, combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

Place roast in center of cooking grate. Grill 2 1/2 to 3 1/2 hours for well-done (170 degress) or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

Meanwhile, make the sauce: In a medium saucepan, combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer for 10 minutes. Keep warm.

Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.