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.
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 (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.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Nutritional Information
Calories 397
Protein 30 grams
Fat 17 grams
Saturated Fat 6 grams
Sodium 572 milligrams
Cholesterol 94 milligrams
Carbohydrates 31 grams
Fiber 2 grams
