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
Ingredients[]
For the barbecue base[]
- 1 x 5- to 5½-pound boneless pork shoulder roast
- 2 cups cider vinegar
- ¼ cup packed brown sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- hot pepper sauce, to taste
- 10 to 12 hamburger buns, split and toasted
- 2 cups coleslaw
For grilling[]
- 4 cups woodchips (use hickory or oak chips for the best flavor)
- 1 cup water
Directions[]
BBQ Sauce[]
- In a medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce.
- Divide sauce into two portions; set aside.
Pulled Pork[]
- At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
- Rub meat with salt and black pepper.
- 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 over the coals.
- Place meat on a grill rack over the drip pan.
- Cover and grill about 4 hours or until meat is very tender.
- Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1½ hours.
- Remove meat from the grill; cover with foil and let stand for 20 – 30 minutes.
- Using a fork, shred meat into long, thin strands.
- Pour sauce over shredded meat; toss to coat.
- Serve on toasted buns; top meat with coleslaw.
- Serve remaining sauce on the side. Sell per piece, if desired.
Note[]
For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.