Description
This classic American pulled pork recipe is so versatile, and totally foolproof. Cooked low and slow for hours, the results are smoky and tender.
Ingredients
Scale
- 3 1/2 cups apple cider vinegar
- 1 1/2 tablespoons packed light brown sugar
- 1 1/2 tablespoons red chili flakes
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh rosemary
- One 8 to 10-pound bone-in pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Large, soft buns (white or wheat, optional for serving)
- Coleslaw (optional for serving)
Instructions
- Preheat grill to low heat, about 300˚F.
- Place the apple cider vinegar, brown sugar, chili flakes, basil, and rosemary in a saucepan and place it over medium-high heat. Stir constantly, until the sugar dissolves. Remove from heat and set aside to cool to room temperature.
- Reserve about 2 cups in an airtight container and place in the fridge until ready to serve. Add remaining sauce to a bowl and set aside.
- With a sharp knife, score the pork rind with a crosshatch pattern, cutting through the skin and fat but stopping short of the meat. Rub all over with salt and pepper.
- Place the roast skin side up on the grill. Brush all over with sauce from the bowl. Cook over low, indirect heat at 300˚F. Turn and brush with sauce every 30 minutes, until fork tender and the internal temperature away from the bone registers 190˚F. This will take about 8-9 hours.
- Carefully transfer to a cutting board and slice away the rind and fat. When the meat is cool enough to handle, pull it apart with two forks.
- Serve on fresh, soft buns with coleslaw and a drizzle of reserved sauce, or plated with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Pork
- Method: Grilliing
- Cuisine: Barbecue
Keywords: barbecue, pulled pork