Smoked Pulled Pork in Hot Chile Sauce (Weber Email)

[Bill-Chicago]

Smoked Pulled Pork in Hot Chile Sauce

Rub
1 tablespoon light brown sugar
1 tablespoon prepared chili powder
1 tablespoon kosher salt

1 bone-in pork shoulder roast (Boston butt), 5 to 6 pounds

2 handfuls hickory/mesquite chips, soaked in water
for at least 30 minutes

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

12 hamburger buns, lightly toasted
Mayonnaise

1. To make the rub: In a small bowl, mix the rub ingredients with your fingertips. Massage the rub mixture all over the pork shoulder. Allow to stand at room temperature for 20 to 30 minutes before grilling. Massage the rub mixture all over the roast.

2. Add the soaked wood chips to the smoker box or coals and grill the roast over indirect medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180F to 190F), 5 to 6 hours, turning every hour or so. When done, remove the roast from the grill, lightly cover with a piece of aluminum foil, and let rest for 30 minutes.

3. Meanwhile, make the sauce: In a medium saucepan, combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm.

4. Pull the pork into shreds with two forks or your fingers, or chop it with a knife. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl, moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm on toasted buns brushed with mayonnaise.

Makes 12 sandwiches