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Pulled Pork Barbecue with Hot Pepper Vinegar Sauce BBQ Recipe

Tender shreds of spiced pork are all the more delectable when drenched in this hot pepper vinegar sauce.

For the rub:

2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon chilli 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)

To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

Place pork in centre 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.

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.

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.

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