Spicy pulled pork from the grill

Ingredients for 10 servings:

• 5 kg pork shoulder with bone
• 3 cup(s) chips (wood chips, hickory or similar) packed in aluminum foil as a packet
• 2 tbsp coarse sea salt
• 2 tbsp chili powder
• 1 tsp mustard powder
• 2 tsp black pepper
• 4 tsp garlic powder
• 175 ml apple cider vinegar
• 250 ml ketchup
• 1 ½ tsp Worcestershire sauce
• 1 tsp chili sauce (Sriracha)
• 6 tbsp brown sugar
• 1 tsp sea salt, coarse
• ½ tsp mustard powder
• ¼ tsp black pepper
• 10 rolls, hamburger

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 55 minutes

nice and spicy

In a bowl, mix all the ingredients for the rub and rub it into the pork shoulder. If you’d like, you can do this the day before and let the rub soak in overnight. Soak the wood chips in water for half an hour, then drain and pack them into three equal-sized aluminum foil packets. Poke several holes in the top of each foil to allow the smoke to escape. Prepare the grill for indirect grilling at a low temperature. Smoke the roast(s) over indirect low heat with the lid closed for the first three hours, placing one packet of wood chips on the direct heat every hour. The total cooking time is approximately 8-10 hours. Once the internal temperature of the meat has reached approximately 74 degrees Celsius, the bone should be easy to remove. The temperature should be kept constant between 110 and 120 degrees Celsius. Place the ingredients for the sauce in a pot and heat everything together gently, then simmer for 5 minutes. The sauce should be hot and spicy, but you can add more seasoning if desired. Remove the roast(s) from the grill and let it rest, covered with aluminum foil, for half an hour to allow the juices to redistribute. Shred the meat with two forks, removing any large pieces of fat or tendons. Mix the meat pieces with the BBQ sauce in a bowl and serve on burger buns. American coleslaw goes wonderfully with this.