Serves: 12
Total Calories: 697
To make the Sauce: In a small saucepan over medium-high heat, melt the butter and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.
Thinly slice, chop, or "pull" the pork meat into shreds with your fingers or two forks, discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Pulled Pork Sandwiches With West Carolina Barbecue Sauce recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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