SERVES 12 TO 15 / PREP TIME 20 MINS / GRILLING TIME 3 TO 4 H
- 1 tablespoon paprika
- 1 tablespoon packed light brown sugar
- 1½ teaspoons pure ground ancho chile
- 1½ teaspoons ground cumin
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon ground cayenne pepper
- Kosher salt
- 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
- 1½ cups cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon hot pepper sauce
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- In a small bowl, combine the rub ingredients, including 1 teaspoon salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork shoulder registers 195° to 200°F, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors in a dry insulated cooler or turned-off oven, for 2 to 4 hours. Meanwhile, make the sauce.
- In a medium saucepan, combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
- Thinly slice, chop or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over medium heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Recipe from Weber’s Big Book of Grilling™