William Pollock's Eat Happy: Pulled Pork with Chile Sauce

Prep time:

30 minutes, 5-6 hours grilling

Notes

There's something extra macho about throwing an enormous slab of meat on the grill to cook for hours and hours and hours.

Ingredients

Rub
1 Tbl	light brown sugar
1 Tbl	chili powder
1 Tbl	kosher salt

Sauce
1 cup	cider vinegar
1 cup	ketchup
3 Tbl	sugar
1 tsp	Worcestershire sauce
1 tsp	kosher salt
1/2 tsp	dry mustard
1/2 tsp	ground cayenne pepper
1/4 tsp	freshly ground black pepper

Other
	buns or rolls, for serving
1	bone-in pork shoulder, 5-6 lbs
2 handfuls	smoking chips, soaked for 30 minutes

Preparation

Mix together rub ingredients. Soak chips in water while allowing pork shoulder to come to room temperature. Grill over indirect medium heat for 5-6 hours: it should be tender but still juicy with an internal temperature of 180-190F. Add wood chips to smoker or tinfoil smoker roll halfway through cooking.

Bring sauce ingredients to a boil before reducing to a simmer for 10 minutes.

Chop pork or pull together with finger or two knives, removing burned or fatty bits. Mix meat and sauce and serve over toasted buns with mayonnaise.

Primary Category:

Sandwiches

Seconary Categories:

**New06
Pork

Source:

Webber's Real Grilling, page 168, 2005.