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Barbecued Pulled Pork
SUBMITTED BY: Unknown


INGREDIENTS
1 bone-in pork shoulder, @ 5# in weight

The rub
1/4 cup brown sugar
1/4 cup paprika
3T ground black pepper
3T kosher salt
1T garlic powder
1T onion powder
1T celery seeds
1t cayenne pepper

The Basting Sauce
1 cup cider vinegar
1 small onion minced
1t hot chile flakes
1T kosher salt
1T brown sugar
1t ground black pepper

BBQ Sauce
2 cups cider vinegar
2T molasses
2T dark corn syrup
1Ž4 cup Heinz ketchup
1/3 cup Heinz Chile Sauce
3T brown sugar
4t kosher salt
2T Crystal hot sauce
2t red chile flakes, or more to taste
2t ground black pepper


DIRECTIONS
Combine the rub ingredients, or use your favorite store bought rub.

Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.

Combine BBQ sauce ingredients over medium heat in a small pot, when simmering, pull from heat and let cool. Refrigerate for later use. The longer you simmer the thicker your sauce will be.

Massage pork shoulder with the rub and let sit overnight in the refrigerator.

'Grill' the shoulder over indirect medium low heat, using smoking chips if desired to establish a smoke flavor, remember a little goes a long way. You will want to keep adding wood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 300 degrees. For gas grills you want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour with the basting sauce.

Pork is done when the meat is fork tender, usually by this time the meat has an internal temperature of over 165.

Let pork cool for 30 minutes, shred meat and discard the bones.

Toss meat with the some of the BBQ sauce, mound on toasted rolls and serve with cole slaw.