Pulled Pork Sandwiches With West Carolina Barbecue Sauce

Weber’s Big Book of Grilling

• Ready In: 4 hrs 30 mins
• Serves: 12-15

Ingredients

• Sauce

• 3  tablespoons unsalted butter
• 1⁄4 cup  minced yellow onion
• 2  cups ketchup
• 2⁄3 cup  firmly packed light brown sugar
• 1⁄2 cup yellow mustard
• 1⁄2 cup cider vinegar
• 2  teaspoons Worcestershire sauce
• 1  teaspoon Tabasco sauce

• Other

• 1 (4 -5 lb)  boneless pork shoulder, rolled and tied (Boston Butt)
•  kosher salt
•  fresh ground black pepper
•  hamburger bun

Directions

1. Make the sauce: in a saucepan over med-high heat, melt the butter and cook the onion, stirring occasionally, until translucent—4 to 5 minutes.
2. Add in the remaining sauce ingredients; bring to a boil.
3. Decrease heat and simmer for 10 minutes; set aside and let cool to room temperature.
4. Let roast stand at room temperature for 20-30 minutes before grilling; season with salt and pepper.
5. Grill roast, fat side up, over Indirect Medium heat until the internal temperature is between 185° and 190°, 3-4 hours.
6. The meat should be so tender it pulls apart easily.
7. Remove from grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
8. Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
9. Moisten the meat with some of the sauce and mix well in a bowl.
10. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds.
11. Serve the pork warm on the buns with the remaining sauce on the side.