Pulled Pork Sandwiches With West Carolina Barbecue Sauce

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

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add in the remaining sauce ingredients; bring to a boil.
  • Decrease heat and simmer for 10 minutes; set aside and let cool to room temperature.
  • Let roast stand at room temperature for 20-30 minutes before grilling; season with salt and pepper.
  • Grill roast, fat side up, over Indirect Medium heat until the internal temperature is between 185° and 190°, 3-4 hours.
  • The meat should be so tender it pulls apart easily.
  • Remove from grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
  • 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 the buns over Direct Medium heat until lightly toasted, about 30 seconds.
  • Serve the pork warm on the buns with the remaining sauce on the side.
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