Grilled Pulled Pork Sandwiches

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  • Makes: 14 servings
  • Serving Size: 1 sandwich
  • Makes: 14 to 18 sandwiches
  • Prep: 15 mins
  • Grill: 4 hrs
  • Stand: 20 mins

Grilled Pulled Pork Sandwiches

Directions

  1. Soak 6 to 8 hickory wood chunks in water 1 hour (tip, page xxx). In a small bowl stir together first eight ingredients (through cayenne pepper). Sprinkle meat with spice mixture; rub in with your fingers.
  2. Prepare grill for indirect heat using a drip pan; add wood chunks.* Place meat over drip pan. Grill, covered, over indirect medium heat 4 to 5 hours or until meat reaches 185 degrees F to190 degrees F and is very tender.
  3. Cover meat with foil and let stand 20 minutes. Shred meat using two forks. Place meat in a large bowl. Stir in enough of the Vinegar Barbecue Sauce to moisten.
  4. Serve meat on buns and, if desired, sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue Sauce.

From the Test Kitchen

*Tip

Do not add more wood chunks after the first 2 hours of grilling. Too much smoke gives food a bitter flavor.

Vinegar Barbecue Sauce

Directions

  1. In a clean 1-quart jar with a screw-top lid combine cider vinegar, granulated sugar, dry mustard, crushed red pepper, bottled hot pepper sauce, salt, and black pepper. Cover and shake well. Makes about 3-1/4 cups.
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Nutrition Facts (Grilled Pulled Pork Sandwiches)

  • Per serving:
  • 390 kcal ,
  • 17 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 76 mg chol. ,
  • 875 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 26 g pro.
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