Pulled pork tenderloin with hot pepper vinegar

Tender shreds of spiced pork are all the more delectable when drenched in this hot pepper vinegar sauce.

Ingredients

For the rub

• 2 tablespoons paprika

• 1 tablespoon packed brown sugar

• 1 tablespoon chilli powder

• 1 tablespoon ground cumin

• 1 tablespoon sugar

• 1-1/2 teaspoons coarsely ground black pepper

• 2 teaspoons salt

• 1 teaspoon ground red pepper

• 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds

For the sauce

• 3/4 cup apple cider vinegar

• 3/4 cup white vinegar

• 2 tablespoons sugar

• 1/2 teaspoon red pepper flakes

• 1 teaspoon hot pepper sauce

• Salt and pepper

• Hamburger Buns

• Coleslaw (optional)

Method

• To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

• Place pork in centre of cooking grate. Grill 2-1/2 to 3-1/2 hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

• Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.

• Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

Makes 12 to 16 servings.