Pork Barbecue

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.

• Ready In: 2 hrs 15 mins
• Serves: 12

Ingredients

• 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

Directions

1. Preheat your grill.
2. To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
3. 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.
4. 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.
5. 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.