Pulled Pork Sandwiches With West Carolina Barbecue Sauce - cooking recipe

Ingredients

Sauce
3 tablespoons unsalted butter
1/4 cup minced yellow onion
2 cups ketchup
2/3 cup firmly packed light brown sugar
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
Other
1 (4 -5 lb) boneless pork shoulder, rolled and tied (Boston Butt)
kosher salt
fresh ground black pepper
hamburger bun

Preparation

Make the sauce: in a saucepan over med-high heat, melt the butter and cook the onion, stirring occasionally, until translucent-4 to 5 minutes.
Add in the remaining sauce ingredients; bring to a boil.
Decrease heat and simmer for 10 minutes; set aside and let cool to room temperature.
Let roast stand at room temperature for 20-30 minutes before grilling; season with salt and pepper.
Grill roast, fat side up, over Indirect Medium heat until the internal temperature is between 185\u00b0 and 190\u00b0, 3-4 hours.
The meat should be so tender it pulls apart easily.
Remove from grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
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 the buns over Direct Medium heat until lightly toasted, about 30 seconds.
Serve the pork warm on the buns with the remaining sauce on the side.