5 to 7 lb boneless pork loin roast
fresh black pepper
wood chips or grilling plank (hickory is traditional but experiment)
2 cups cider vinegar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
¼ cup brown sugar
½ teaspoon black pepper
½ cup catsup
No nutrition information available
Rub salt and pepper into roast and place in smoker following directions, or in gas/charcoal grill over indirect medium heat. Use wood chips or grilling plank (soak either for half hour) to produce a smoky flavor. Smoke for 2 to 4 hours depending on your schedule and the size of the roast.
Make the BBQ sauce by mixing remaining ingredients well – let stand at least 10 minutes.
Transfer the roast to a Crock Pot, add about ¼ cup of the sauce, cover and cook on low until roast is very tender and can be shredded with two forks back-to-back. Time depends on roast size and how long it cooked in the smoker. While shredding, add enough BBQ sauce to keep the shredded meat very moist. Alternate: slice pork and mix with sauce
Serves 6-8. Serve on white buns with additional sauce, favorite hot sauce, and cole slaw.