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Carolina 'Red' Pulled Pork Shoulder

Source of Recipe


Adapted from "Weber's Charcoal Grilling"



List of Ingredients



• 1 Tbsp salt
  
• 1 Tbsp light brown sugar
  
• 2 tsp paprika
  
• 1 tsp chili pepper
  
• 1 boneless pork shoulder (5 to 6 pounds)
  
• 2 large handfuls hickory wood chips, soaked in water 30 minutes
  
• .
  
• -- Sauce --
  
• 1 cup apple cider vinegar
  
• 1 cup catsup
  
• ¼ cup lightly packed light brown sugar
  
• 1 tsp hot sauce
  
• 1 tsp Worcestershire sauce
  
• 1 tsp salt
  
• .
  
• 12 hamburger buns
  






Instructions



1. Mix the salt, brown sugar, paprika and chili pepper in a small bowl. Coat the pork shoulder all over with the rub, pressing it into the meat. Allow the pork to sit at room temperature 30 to 40 minutes before grilling. If necessary, tie the pork with 3 or 4 lengths of kitchen twine.
   
   
2. Prepare a charcoal grill for indirect heat. Push coals to one side of the grill. Place a large disposable drip pan on the empty side of the grill; fill pan halfway with warm water. Drain the wood chips; scatter over the hot coals. Cook the pork, fat side up, over the drip pan with the lid closed, until tender and almost falling apart, 5 to 7 hours, rotating the pork as needed for even cooking, until tender enough to tear apart with two forks and the pork registers 190° F. (Replenish the charcoal as needed to maintain indirect low heat, adding 10 to 12 unlit charcoal briquettes to the lit charcoal every 45 minutes to 1 hour.) Transfer the pork to a baking sheet; tightly cover with foil. Let pork rest 30 minutes. Pull the warm meat apart with your fingers, or use two forks to shred the meat. Discard any large pieces of fat or sinew.
   
   
3. For the sauce:
   Whisk together all of the ingredients in a saucepan; simmer over medium heat 5 minutes, stirring occasionally. Adjust the seasonings, if desired. Put the shredded meat in a bowl; moisten with sauce to taste. Pile the pork onto hamburger buns.
   
   Makes 12 servings.