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Smoked Pulled Pork in Hot Chile Sauce
1-tbsp light brown sugar
1-tbsp prepared chili powder
1-tbsp kosher salt

1-bone in pork shoulder roast, 5-6-lbs
2-3 handfuls of hickory or mesquite chips soaked in water for at least 30 minutes

1-cup cider vinegar
1-cup ketchup
3-tbsps granulated sugar
1-tsp Worcestershire sauce
1-tsp kosher salt
1/2-tsp dry mustard
1/2-tsp ground cayenne pepper
1/4-tsp freshly ground black pepper

12-hamburger buns, lightly toasted
The pork roast still in the electric smoker

Shredded and ready to eat

In a small bowl, mix the rub ingredients with your fingertips
Allow the roast to stand at room temperature for 20-30 minutes before grilling
Massage the rub mixture all over the roast
Grill over indirect medium heat until the meat is very tender but still juicy, about 5-6 hours, turning every hour or so, (internal temperature next to the bone should be 180F to 190F)
Add the soaked wood chips to the smoker box or coals about half way through the grill time
When done, remove the pork shoulder from the grill, lightly cover with a piece of aluminum foil, and let rest for 30 minutes
Meanwhile make the sauce;
In a medium saucepan, combine the sauce ingredients with 1-cup of water and bring to a boil over medium heat, stirring occasionally
Reduce the heat to a simmer for 10 minutes
Pull the pork into shreds with two forks,with your fingers, or chop it with a knife
In a large bowl, moisten this shredded meat with the sauce and mix well (may not need it all)

makes 12 servings