Servings: 10
Prep Time: 15 Min.
Cook Time: 4 1/2 Hr.
Marinate: 1 Hr.

+ 5 1/2 lb. boneless pork shoulder or butt roast
+ 2 c. cider vinegar
+ 1/4 c. packed brown sugar
+ 1 Tbsp. red pepper flakes
+ 1 Tbsp. Worcestershire sauce
+ 1 tsp. salt
+ black pepper
+ hot pepper sauce, to taste
+ 10 to 12 hamburger buns, split and toasted
+ 4 c. wood chips (use hickory or oak for best flavor)

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

* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Riesling/Rhine, Pinot Noir, Gewürztraminer

Calories: 397;   Total Fat: 17g;   Saturated Fat: 6g;   Cholesterol: 94mg;   Total Carbs: 31g;   Fiber: 2g;   Protein: 30g;   Sodium: 572mg;