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Carolina “Red” Pulled Pork Shoulder

Makes 10 to 12 servings

Prep time: 45 minutes, Grilling time: 5 to 7 hours

Rub

• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 2 teaspoons paprika
• 1 teaspoon prepared chili powder
  
  
• 1 boneless pork shoulder, 5 to 6 pounds, with a thin layer of exterior fat
  
  
• 2 large handfuls hickory wood chips, soaked in water for at least 30 minutes

Sauce

• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup lightly packed light brown sugar
• 1 teaspoon Tabasco® sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 12 hamburger buns

In a small bowl mix the rub ingredients.

Coat the pork shoulder all over with the rub and press the spices into the meat. Allow the pork to sit at room temperature for 30 to 40 minutes before grilling. If the pork does not hold together naturally in one piece, tie the pork with 3 or 4 lengths of kitchen twine, each about 3 feet long.

If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Place a large, disposable drip pan on the opposite side of the charcoal grate and fill it about halfway with warm water. Put the cooking grate in place, close the lid, and let the coals burn down to low heat. Leave all the vents open. Drain the wood chips and scatter them across the charcoal.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then adjust the burners to indirect low heat. Put the wood chips in the smoker box of your gas grill, following the manufacturer’s instructions.

Brush the cooking grate(s) clean. Grill the pork, fat side up, over indirect low heat (250°F to 350°F), with the lid closed as much as possible, for 5 to 7 hours, rotating the pork as needed for even cooking.

In a large heavy-bottom saucepan, whisk the sauce ingredients. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasonings, if necessary. It should be spicy and tangy.

Cook the pork until the internal temperature at the center of the meat reaches 190°F. When it is done, the meat should be tender enough that you can easily tear it apart with two forks. Replenish the charcoal as needed to maintain indirect low heat, adding 10 to 12 unlit charcoal briquettes to the lit charcoal every 45 minutes to 1 hour. Again, the total cooking time should be 5 to 7 hours.

Transfer the pork to a baking sheet and tightly cover with aluminum foil. Let the pork rest for 30 minutes.

Pull the warm meat apart with your fingers or use two forks to shred the meat. Discard large pieces of fat or sinew. In a large bowl moisten the pork with as much sauce as you like (you may not need all of it). Pile the pork on hamburger buns. Serve warm.

Tip: Shred the meat with your fingers or two forks. Discard any clumps of fat, but keep bits of the "bark," which is the crusty outer layer fragrant with smoke and spice.

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