Pulled Pork Barbecue With Hot Pepper Vinegar Sauce - cooking recipe

Ingredients

Rub
1 tablespoon paprika
1 tablespoon firmly packed light brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon fresh coarse ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne
Pork
1 (4 -5 lb) boneless pork shoulder, rolled and tied (Boston Butt)
Sauce
1 1/2 cups cider vinegar
2 tablespoons sugar
1 teaspoon Tabasco sauce
1/2 teaspoon crushed red pepper flakes
kosher salt
fresh ground black pepper
Other
hamburger bun

Preparation

Make the rub: in a bowl, combine all the rub ingredients.
Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185\u00b0 and 190\u00b0, 3-4 hours.
The meat should be so tender it pulls apart easily.
Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
Decrease heat to low and simmer for 10 minutes; keep warm.
Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
Moisten the meat with some of the sauce and mix well in a bowl.
Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
Serve the pulled pork warm on the buns with the remaining sauce on the side.