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    You are in: Home / Recipes / Pulled Pork Barbecue With Hot Pepper Vinegar Sauce Recipe
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    Pulled Pork Barbecue With Hot Pepper Vinegar Sauce

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    ratherbeswimmin''s Note:

    Weber’s Big Book of Grilling

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    Ingredients:

    Servings:

    Units: US | Metric

    Rub

    Pork

    Sauce

    Other

    • hamburger bun

    Directions:

    1. 1
      Make the rub: in a bowl, combine all the rub ingredients.
    2. 2
      Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
    3. 3
      Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185° and 190°, 3-4 hours.
    4. 4
      The meat should be so tender it pulls apart easily.
    5. 5
      Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
    6. 6
      Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
    7. 7
      Decrease heat to low and simmer for 10 minutes; keep warm.
    8. 8
      Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
    9. 9
      Moisten the meat with some of the sauce and mix well in a bowl.
    10. 10
      Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
    11. 11
      Serve the pulled pork warm on the buns with the remaining sauce on the side.

    Ratings & Reviews:

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    Nutritional Facts for Pulled Pork Barbecue With Hot Pepper Vinegar Sauce

    Serving Size: 1 (149 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 406.1
     
    Calories from Fat 276
    68%
    Total Fat 30.7 g
    47%
    Saturated Fat 10.6 g
    53%
    Cholesterol 107.4 mg
    35%
    Sodium 256.7 mg
    10%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.4 g
    13%
    Protein 25.4 g
    50%

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