Prep 15 mins
Cook 2 hrs
A very spicy, but delicious pork barbecue. Adjust spices as necessary for your taste buds. Courtesy of another website. I also like to add a bottle of Jack Daniel's Old Number 7 barbecue sauce to the sauce as I don't really care for a vinegar sauce on its own. Keep an eye one the pork as I've had it burn after just a couple of hours.
For the rub
- 2 tablespoons paprika
- 1 tablespoon packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 (4 -5 lb) boneless pork shoulder (Boston butt)
For the sauce
- 3⁄4 cup apple cider vinegar
- 3⁄4 cup white vinegar
- 2 tablespoons sugar
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon hot pepper sauce
- salt and pepper
- Preheat your grill.
- To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
- Place pork in centre of cooking grate. Grill 1 1/2 to 3 hours or until very tender and 160 degrees. 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 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.