In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
Republished with permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (339g)|
|Recipe Makes: 10|
|Calories from Fat: 455 (54%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 165mg||51 %|
|Sodium 542.1mg||19 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 46.9g|
|Protein 45.4g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 843
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.