Pulled Pork BBQ Sandwiches

Description
Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert; leftover cooked pork and barbecue sauce work for this recipe, too.
 * Contributed by Catsrecipes Y-Group
 * Serves 10 to 12

For the barbecue base

 * 1 x 5unless pork shoulder roast
 * 2 cups cider sauce, to taste
 * 10 to 12 hamburger buner vinegar
 * ¼ cusauce
 * 1 teaspoon salt, koshep packed brown sugar
 * 1 oleslawtablespoon red pepper flakes
 * 1 tablespoon Worcestershire r or iodized only
 * hot pepps, splid bonet and toasted
 * 2 cups c- to 5½-po

For grilling

 * 4 cups wood Mediterranean salt, ground bsauce over shredded meat; toss to coat.
 * Serve on toasted buns; top meat wlack pepper, paprika, and garlic powder.
 * In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat.
 * Add ½ inch hot water to the drip pan.
 * Sprinkle half of the drained wood chips ovechips (use hickory or oak chips for the best flavor)
 * 2 1/4 cups water

BBQ Sauce

 * 1) In a medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce.
 * 2) Divide sauce into two portions; set aside.

Pulled Pork

 * 1) At least 2-3 hours before grilling, soak wood chips in enough water to cover; drain before using.
 * 2) Rub meat withr the coals.
 * 3) Place meat on a grill rack over the drip pan.
 * 4) over and grills oith foil and let stand for 20 – 30 minutes.
 * 5) Using a fork, shred meat into lon about 4 hourg, thin strands.
 * 6) Pour ith coleslaw.
 * 7) Serve remaining sauce on the side. Sell per piece, if desired.

Note
For gas grills, d is not necessary.preheat and then t