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Ingredientes
- 4 lb boneless pork shoulder roast - (to 5)
- Â Â (Boston butt)
- 12 x to 16 hamburger buns for serving
- Â Â Coleslaw (optional)
- 2 Tbsp. paprika
- 1 Tbsp. brown sugar - (packed)
- 1 Tbsp. chili pwdr
- 1 Tbsp. grnd cumin
- 1 Tbsp. sugar
- 1Â 1/2 tsp coarsely-grnd black pepper
- 2 tsp salt
- 1 tsp grnd red pepper
- 3/4 c. apple cider vinegar
- 3/4 c. white vinegar
- 2 Tbsp. sugar
- 1/2 tsp red pepper flakes
- 1 tsp warm pepper sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- To make the Rub: In a small bowl combine all rub ingredients. Rub mix over pork roast, pressing into surface.
- Place pork in center of cooking grate. Grill 2 1/2 to 3 1/2 hrs for well-done (170 degrees), or possibly till very tender. Remove meat from grill; cover and let stand for 10 min.
- Meanwhile, make the Sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, warm pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 min. Keep hot.
- Shred, chop, or possibly "pull" pork into shreds with two forks. Add in warm pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if you like.
- This recipe yields 12 to 16 servings.
- Comments: Tender shreds of spiced pork are all the more delectable when drenched in this warm pepper vinegar sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 63 | 38% |
| Total Fat 6.96g | 9% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 470mg | 20% |
| Potassium 389mg | 11% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.56g | 3% |
| Protein 18.39g | 29% |
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