Pulled Pork with Chile Sauce

Prep time: 30 minutes, 5-6 hours grilling
There's something extra macho about throwing an enormous slab of meat on the grill to cook for hours and hours and hours.

Ingredients

Rub

  • 1 Tbl light brown sugar
  • 1 Tbl chili powder
  • 1 Tbl kosher salt

Sauce

  • 1 cup cider vinegar
  • 1 cup ketchup
  • 3 Tbl sugar
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard
  • 1/2 tsp ground cayenne pepper
  • 1/4 tsp freshly ground black pepper

Other

  • buns or rolls, for serving
  • 1 bone-in pork shoulder, 5-6 lbs
  • 2 handfuls smoking chips, soaked for 30 minutes

Preparation

Mix together rub ingredients. Soak chips in water while allowing pork shoulder to come to room temperature. Grill over indirect medium heat for 5-6 hours: it should be tender but still juicy with an internal temperature of 180-190F. Add wood chips to smoker or tinfoil smoker roll halfway through cooking.

Bring sauce ingredients to a boil before reducing to a simmer for 10 minutes.

Chop pork or pull together with finger or two knives, removing burned or fatty bits. Mix meat and sauce and serve over toasted buns with mayonnaise.