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
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.