Description[edit | edit source]

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.

Ingredients[edit | edit source]

For the barbecue base[edit | edit source]

For grilling[edit | edit source]

  • 4 cups woodchips (use hickory or oak chips for the best flavor)
  • 1 cup water

Directions[edit | edit source]

BBQ Sauce[edit | edit source]

  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[edit | edit source]

  1. At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
  2. Rub meat with salt and black pepper.
  3. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat.
  4. Add ½ inch hot water to the drip pan.
  5. Sprinkle half of the drained wood chips over the coals.
  6. Place meat on a grill rack over the drip pan.
  7. Cover and grill about 4 hours or until meat is very tender.
  8. 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.
  9. Remove meat from the grill; cover with foil and let stand for 20 – 30 minutes.
  10. Using a fork, shred meat into long, thin strands.
  11. Pour sauce over shredded meat; toss to coat.
  12. Serve on toasted buns; top meat with coleslaw.
  13. Serve remaining sauce on the side. Sell per piece, if desired.

Note[edit | edit source]

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.

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