Serves: 12
Total Calories: 601

FOR THE 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 coarsely ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper

4 to 5 pounds boneless (Boston Butt) pork shoulder roast, rolled and tied

FOR THE SAUCE:
1 1/2 cups cider vinegar
2 tablespoons granulated sugar
1 teaspoon Tabasco hot pepper sauce
1/2 teaspoon , crushed red pepper flake
kosher salt
freshly ground black pepper

12 to 15 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°F and 190°F, 3 to 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. Allow to rest for about 20 minutes.

TO MAKE THE SAUCE: In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, 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 lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 601
Calories from Fat: 411

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
All-American Pork Chops With Homemade Applesauce
Aloha Grill-Roasted Pig
Baby Back Ribs With Spiced Apple-Cider Mop
Bratwurst Wraps
Butterflied Tenderloin With Rice Salad
Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
Christina's Green Chile
Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
Country-Style Pork Ribs With Soft Parmesan Polenta
Disappearing Tenderloin With Pico De Gallo
Double-Shot Blade Steaks
Easy Southern-Style Spareribs
Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
Grilled Ham With Jack Daniel's Mop
Hickory Chops With Red-Eye Barbecue Sauce
Jerk Pork With Two Chutneys
Kansas City-Style Baby Back Ribs
Kansas City-Style Spareribs
Mango Tango Pork Chops
Maple-Glazed Pork Chops With Succotash Salad
Mesquite Pork Steaks With Ancho Chile BBQ Sauce
Miss Betty's Best-Ever Bratwurst
Pacific Island Pork Kabobs
Pantry Pork Chops
Plum-Glazed Baby Back Ribs
Pork Burgers With Grilled Pineapple
Pork Chops Smothered In Red Gravy
Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
Pulled Pork Sandwiches With West Carolina Barbecue Sauce
Rotisserie Ham With Sweet Georgia Chutney
Sonora-Style Green Chile Pork Burritos
Southwest Ham Steaks
Sweet 'N Sassy Chinese Ribs
Tenderloin Wrapped In Pancetta
Tuscan Pork Loin