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Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Tender shreds of spiced pork are all the more delectable when drenched in this hot pepper vinegar sauce.


For the rub:

2

 

tablespoons paprika

1

 

tablespoon packed brown sugar

1

 

tablespoon chili powder

1

 

tablespoon ground cumin

1

 

tablespoon sugar

1-1/2

 

teaspoons coarsely ground black pepper

2

 

teaspoons salt

1

 

teaspoon ground red pepper

 

 

 

1

 

boneless pork shoulder roast (Boston butt), 4 to 5 pounds

 For the sauce:

3/4

 

cup apple cider vinegar

3/4

 

cup white vinegar

2

 

tablespoons sugar

1/2

 

teaspoon red pepper flakes

1

 

teaspoon hot pepper sauce

 

 

Salt and pepper

 

 

 

 

 

Hamburger Buns

 

 

Coleslaw (optional)

To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

Place pork in center of cooking grate. Grill 2-1/2 to 3-1/2 hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.

Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

Makes 12 to 16 servings.

 
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