Tender shreds of spicy pork are even more delicious when soaked in the recipes hot pepper vinegar sauce. A great variation of pulled pork that will please many aficionados.
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 coarsely ground black pepper
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds
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
- Hamburger Buns
- Coleslaw (optional)
* To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
* Place pork in centre of cooking grate. Grill 2-1/2 to 3-1/2 hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.
* 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.
* 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.
Makes 12 to 16 servings.
Pull the pork into small chunks/strips and add a good handful on the base of the bun. Next add a good slathering of your favorite BBQ sauce on top of the pulled meat. Try adding a little at first so it doesn’t swamp the flavor of the vinegar sauce, and then place a good sized portion of coleslaw on top the sauced pork, place the top bun on and enjoy.
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