Recipes and Cooking BBQ & Grilling Grilled Pork Grilled Pulled Pork Sandwiches Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 28, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Grill Time: 4 hrs Stand Time: 20 mins Total Time: 15 mins Servings: 14 Yield: 14 to 18 sandwiches Jump to Nutrition Facts Ingredients 1 tablespoon paprika 1 tablespoon black pepper 2 teaspoon salt 2 teaspoon ground cumin 2 teaspoon chili powder 2 teaspoon packed brown sugar 1 teaspoon granulated sugar 1 teaspoon cayenne pepper 1 5 pound boneless pork shoulder roast, trimmed 1 recipe Vinegar Barbecue Sauce 14 hamburger buns, split and, if desired, toasted Bottled hot pepper sauce (optional) Vinegar Barbecue Sauce 3 cup cider vinegar ⅓ cup granulated sugar 1 tablespoon dry mustard 2 teaspoon crushed red pepper 2 teaspoon bottled hot pepper sauce 1 ½ teaspoon salt 1 ½ teaspoon black pepper Directions 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. 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°F to190°F and is very tender. 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. Serve meat on buns and, if desired, sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue Sauce. Vinegar Barbecue Sauce 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. *Tip Do not add more wood chunks after the first 2 hours of grilling. Too much smoke gives food a bitter flavor. Rate it Print Nutrition Facts (per serving) 390 Calories 17g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 390 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 30% Cholesterol 76mg 25% Sodium 875mg 38% Total Carbohydrate 29g 11% Total Sugars 9g Protein 26g Vitamin C 1.2mg 6% Calcium 90.9mg 7% Iron 3.2mg 18% Potassium 508mg 11% Folate, total 48.4mcg Vitamin B-12 1.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.