Perfect Pulled Pork BBQ Sandwiches

Cooking a pork roast long and slow
makes for a tasty, tender sandwich.
Top the sandwich with some coleslaw
for a crunchy, cool contrast.
Have your favorite side dishes
and some cold watermelon for dessert.

Ingredients:
1 (5 to 5 1/2-pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)

Directions:
For BBQ Sauce: In medium bowl, combine vinegar,
brown sugar, red pepper flakes,
Worcestershire sauce, salt and hot pepper sauce.
Divide sauce into two portions; set aside.

For Pulled Pork:
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,wood chips
and hot water every 1 to 1 1/2 hours.
Remove meat from grill;
cover with foil and let stand for 20 to 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.