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 Edit
- 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, kosher or iodized only
- hot pepper sauce, to taste
- 10 to 12 hamburger buns, split and toasted
- 2 cups coleslaw
For grilling Edit
- 4 cups woodchips (use hickory or oak chips for the best flavor)
- 1 cup water
BBQ Sauce Edit
- 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 Edit
- 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.
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.