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“A very spicy, but delicious pork barbecue. Adjust spices as necessary for your taste buds. Courtesy of another website. I also like to add a bottle of Jack Daniel's Old Number 7 barbecue sauce to the sauce as I don't really care for a vinegar sauce on its own. Keep an eye one the pork as I've had it burn after just a couple of hours.”
READY IN:
2hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your grill.
  2. To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
  3. Place pork in centre of cooking grate. Grill 1 1/2 to 3 hours or until very tender and 160 degrees. Remove meat from grill; cover and let stand for 10 minutes.
  4. Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.
  5. Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

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