Categories: Grilling
Ingredients
- 5-6 lbs. bone-in Boston butt
- 2 tbsp. black pepper
- 12 whole-wheat hamburger buns, split
- Pickle slices for serving
- 1 1/4 cups cider vinegar
- 3/4 cup water
- 1/2 jalapeno, thinly sliced
- 1 1/2 tbsp. light brown sugar
- 1 1/2 tbsp. ketchup
- 1 1/2 tsp. crushed red pepper
- 2 1/2 tsp. fine sea salt
- 1/2 tsp black pepper
- 5 cups finely shredded or chopped green cabbage
- 1 tbsp. sugar
Directions
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To prepare pork: Soak 8 cups hardwood chips, such as hickory, in a large bowl of water for 30 minutes.
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Set up your grill for indirect grilling with a drip pan directly below where the pork will be cooked. Build a medium-hot fire.
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Drain the wood chips. Add 3/4 cup of them to each mound of coals.
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Season pork on all sides with pepper. Place, fat-side up, in the center of the grill over the drip pan. Close the lid and adjust the vents to keep a steady temp of 325-350. Smoke-roast the pork, checking and adding a few small handfuls of wood chips every 20-30 minutes, until sizzling, dark and crusting on the outside. It should register at least 200 on an instant-read thermometer; this will take 4-5 hours total, depending on the size.
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To prepare sauce: Meanwhile, combine vinegar, water, jalapeno, brown sugar, ketchup, crushed red pepper, salt and black pepper in a medium saucepan. Simmer over medium heat for 10 minutes, whisking to dissolve sugar. Adjust seasoning, with more sugar.
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To prepare slaw: Combine 3/4 cup of the vinegar sauce with cabbage and sugar in a large bowl; let stand, stirring a few times, for at least 30 minutes or refrigerate until ready to serve.
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When the pork is done, transfer to a large clean work surface. Using two forks, pull the meat off the bone in large chunks. Discard the bone and any big lumps of fat. Shred or coarsely chop the meat. Transfer to a large bowl and stir in the remaining vinegar sauce.
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Serve the pork on buns, topped with the vinegar slaw and pickles.