5 1/2 lb. boneless pork shoulder or butt roast 2 c. cider vinegar 1/4 c. packed brown sugar 1 Tbsp. red pepper flakes 1 Tbsp. Worcestershire sauce 1 tsp. salt black pepper hot pepper sauce, to taste 10 to 12 hamburger buns, split and toasted 4 c. wood chips (use hickory or oak for best flavor)
What to do:
1. In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside. 2. At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. 3. Rub meat with salt and black pepper. 4. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-in hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hrs. or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hrs.. 5. Remove meat from grill; cover with foil and let stand for 20-30 min. 6. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. Serve remaining sauce on the side.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
