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.



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


  • 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


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


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.