Ingredients: 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) Directions:1. To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface. 2. 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. 3. 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. 4. 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. |