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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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A very spicy, but delicious pork barbecue. Adjust spices as necessary for your taste buds. I also like to add a bottle of Jack Daniel's Old Number 7 barbecue sauce to the sauce as I don't really care for a vinegar sauce on its own. Keep an eye one the pork as I've had it burn after just a couple of hours. Ingredients:
2 tablespoons paprika |
1 tablespoon packed brown sugar |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 tablespoon sugar |
1 1/2 teaspoons fresh coarse ground black pepper |
2 teaspoons salt |
1 teaspoon ground red pepper |
1 (4 -5 lb) boneless pork shoulder (boston butt) |
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 |
Directions:
1. Preheat your grill.
2. To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
3. Place pork in centre of cooking grate. Grill 1 1/2 to 3 hours or until very tender and 160 degrees. Remove meat from grill; cover and let stand for 10 minutes.
4. 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.
5. 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.
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