Categories: Grilling
Ingredients
- 10 to 12 lb. skin-on, bone-in pork butt
- 3 cups apple cider vinegar
- 2 1/2 tbsp. hot sauce
- 2 1/2 tbsp. sugar
- 2 1/2 tbsp. red pepper flakes
- Kosher salt and black pepper
- Soft buns, for serving
Directions
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Preheat a grill to medium low and prepare for indirect heating.
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When the grill registers 250, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork registers 190 to 200, 7 to 10 hours.
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Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tbsp. salt, and 2 tsp black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
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Carefully transfer the pork to a cutting board. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.