Smoker and charcoal chefs will love the taste this authentic sauce brings to the dish.
- 1 (4-pound) pork butt
- 6 tablespoons ancho chile powder
- 3 tablespoons mild Spanish paprika
- 2 tablespoons ground oregano
- 2 tablespoons ground coriander
- 2 tablespoons dry mustard
- 1 tablespoon ground cumin
- 1 teaspoon chile de árbol powder or cayenne
- Kosher salt and freshly ground black pepper
- 3 cups apple cider vinegar
- 1/2 cup ketchup
- 2 tablespoons ancho chile powder
- 2 tablespoons packed light brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne or chile de árbol powder
- 12 soft hamburger buns
- Put the pork, fat side up, on a large baking sheet. Combine all the spices, herbs, 2 tablespoons salt, and 1 tablespoon pepper and rub all over the pork, pressing them into the pork. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper, and cayenne in a medium saucepan and bring to a boil over high heat. Cook for 1 minute.
- Remove from the heat and let cool to room temperature. Divide the sauce between 2 bowls, reserving half for mopping and half for serving. (The sauce can be made 1 week in advance and kept, covered, in the refrigerator. Bring to room temperature before using.)
- Remove the pork from the refrigerator 1 hour before cooking.
- Soak 2 cups of hickory chips in water for at least 30 minutes.
- Heat your smoker according to the manufacturer’s instructions. If using a charcoal grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. Put half of the drained wood chips over the hot coals, add the cooking grate, and close the cover. Open the vents halfway and maintain a temperature between 225°F and 250°F.
- Let smoke build for 10 minutes.
- Season the pork all over with salt and pepper and add to the smoker or grill over the pan filled with water, close the cover, and smoke for 1 hour. Baste the pork with the barbecue sauce and continue to smoke, basting regularly with the sauce, until the pork reaches an internal temperature of 175°F. This can take about 5 hours total. Adjust the heat as needed to maintain the temperature, add drained wood chips and hot coals as needed, and add more water to the drip pan if needed.
- Remove the pork from the grill, tent loosely with foil, and let rest for 20 minutes. Using tongs, shred the meat into bite-sized pieces.
- Mound the pork on a platter, pouring any accumulated juices over the meat. Toss with some of the remaining barbecue sauce and mound on buns with tangy slaw and pickles, if desired
Copyright ©2013 by Boy Meets Grill, Inc. Photographs copyright ©2013 by Quentin Bacon.