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Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Recipe from Weber's Big Book of Grillingâ„¢ by Jamie Purviance and Sandra S. McRae

  • People

    Serves 12 to 15

  • Prep Time

    20 mins

  • Grilling Time

    3 to 4 h

Ingredients
Instructions

the Ingredients

20151023095359 Row Pork 9

Rub

  • Completed step 1 tablespoon paprika
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 1½ teaspoon pure ground ancho chile
  • Completed step 1½ teaspoon ground cumin
  • Completed step 1 teaspoon coarsely ground black pepper
  • Completed step ½ teaspoon ground cayenne pepper
 
  • Completed step Kosher salt
  • Completed step 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied

Sauce

  • Completed step 1½ cup cider vinegar
  • Completed step 2 tablespoons granulated sugar
  • Completed step 1 teaspoon hot pepper sauce
  • Completed step ½ teaspoon crushed red pepper flakes
  • Completed step Freshly ground black pepper
 
  • Completed step 12 hamburger buns, split

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl combine the rub ingredients, including 1 teaspoon salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (375° to 425°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers at least 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
    Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce.
    Brush the cooking grates clean. Grill the roast, fat side up, above foil pan, over medium heat, with the lid closed, until the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile make the sauce.
  • In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
  • Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over direct heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
    Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over medium heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.

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