Yield: 8 servings
6 lb. pork butt
1 Tbsp. salt
1 tsp. ground black pepper
1 cup Vinegar Barbecue Sauce (recipe follows)
1 cup Black Jack Barbecue Sauce (recipe follows)
8 sandwich buns, split and toasted
VINEGAR BARBECUE SAUCE (MAKES 4 CUPS):
1 2/3 cups ketchup
1/2 cup white vinegar
1/4 cup water
1/4 cup brown sugar
2 Tbsp. Worcestershire sauce
4 tsp. paprika
4 tsp. chili powder
4 tsp. dry mustard
1 tsp. salt
3/4 tsp. ground cayenne pepper
BLACK JACK BARBECUE SAUCE (MAKES 4 CUPS):
2 Tbsp. vegetable oil
1 yellow onion, diced small
2 Tbsp. minced garlic
1/4 cup chili powder
2 Tbsp. minced jalapeño, or to taste
1 cup tomato paste
1 cup brewed coffee
1 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup lightly packed brown sugar
1/2 cup apple cider or apple juice
- Preheat gas grill to medium-low; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread coals in an even bed on one side of the grill. Clean the cooking grate.
- Season pork butt with salt and pepper. Grill, covered, over indirect heat, turning once every 15 to 20 minutes, until meat is completely cooked and very tender, 21/2 to 3 hours. Baste the pork with the Vinegar Barbecue Sauce as necessary to keep the meat moistened.
- Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds. (This can be done up to 2 days in advance.)
- Combine the pulled pork with the Black Jack Barbecue Sauce in a saucepan over medium-low heat. Heat, stirring gently, until the meat is very hot, about 10 minutes. Serve on the toasted buns with coleslaw.
- For vinegar barbecue sauce: Combine all ingredients. Whisk until thoroughly mixed. Serve immediately, or store in the refrigerator in a covered container for up to 3 weeks.
- For Black Jack Barbecue Sauce: Heat vegetable oil in a heavy 2-qt. saucepan over medium heat. Add onion and garlic and saute until translucent, about 3 minutes. Add chili powder and jalapeño, and saute for 1 minute. Add the tomato paste and cook, stirring constantly for 2 minutes.
- Add all the remaining ingredients and simmer, stirring occasionally, for 10-125 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month. The Pulled Pork Barbecue Sandwich is served on toasted buns with coleslaw.
From: The Culinary Institute of America's Grilling.