• Cooking Time: 4-4 and a half hours
  • Servings: 12-15
  • Preparation Time: 20 minutes or less


This came almost direct from the Webber Big Book of Grilling. I made this for a Saturday kids come play adults come eat and drink day with a big pot of crockpot turkey chili (Recipe to come). And it was a big hit with most. I think a few thought the pork might have been a wee bit sour, so next time I might ease up on the sauce or leave more of it on the side and let people put the sauce on to taste as the pork alone was really good.


  • or the rub:
  • 1 Tbsp Paprika
  • 1 Tbsp Firmly packed light brown sugar
  • 1 1/2 tsp Chili Powder
  • 1 1/2 tsp Ground Cumin
  • 1 tsp coursely ground black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne
  • 1 Boneless(I used Bone in and it worked fine) Shoulder Pork Roast (Boston Butt) 4-5 lbs. Rolled and tied
  • For the sauce:
  • 1 1/2 cups cider vinegar
  • 2 Tbsp Granulated Sugar
  • 1 tsp tabasco sauce
  • 1/2 tsp crushed red pepper flakes
  • Kosher Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Hamburger Buns


  • To make the rub:
  • In a small bowl, combine the rub ingredients
  • Coat the roast evenly with the rub. Allow to 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 to 190 degrees F. (3 to 4 hours).
  • The meat should be tender so it pulls apart easily.
  • Remove from grill, place on a platter and loosely cover with foil. Allow to rest for about 20 minutes.
  • To make the sauce:
  • In a medium saucepan, combine the sauce ingredients and bring to a boil. Reduce 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 the buns over direct medium heat until slightly toasted (about 30 seconds). Serve the pulled pork on the buns with the remaining sauce on the side.

Categories: Pork 

Author Credit: Webber Big Book of Grilling

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