Pulled Pork Barbecue With Hot Pepper Vinegar Sauce

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READY IN: 4hrs 30mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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