Recipe: Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

PULLED PORK BARBECUE WITH
HOT PEPPER VINEGAR SAUCE

FOR THE PORK 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 (4 to 5 pound) boneless pork shoulder roast (Boston butt)
FOR THE PORK 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 ground black pepper, to taste
Hamburger buns, for serving
Coleslaw, for serving (optional)

TO MAKE THE PORK RUB:
In a small bowl combine paprika, brown sugar, chili powder, cumin, sugar, pepper, salt and red pepper. 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 degrees) or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

TO MAKE THE PORK SAUCE:
In medium saucepan combine apple cider vinegar, vinegar, sugar, red pepper flakes, hot pepper sauce and salt and pepper to taste. Bring to 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
Source: Weber's Big Book of Grilling by Jamie Purviance, Sandra S. McRae, and Tim Turner