YIELD: 10-12

2 cups cider vinegar

¼ cup brown sugar, packed

1 Tbsp. crushed red pepper

1 Tbsp. Worcestershire sauce

1 tsp. salt

hot pepper sauce, to taste

salt and black pepper, to taste

5 to 5½ lbs. boneless pork shoulder (butt) roast

4 cups wood chips (hickory or oak for best flavor)

10 to 12 large hamburger buns, split and toasted

coleslaw (optional)

1. For the BBQ sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into 2 portions; set aside.
2. For the pulled pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals (use a hibachi or metal chimney starter to preheat coals) around a drip pan for medium indirect heat. Add ½" hot water to drip pan. Sprinkle half of drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender (Add more preheated coals, wood chips and hot water every 1 to 1 ½ hours.)
3. Remove meat from grill; cover with foil and let stand for 20 to 30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat.
4. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.