Pork Barbecue

• 2 tablespoons paprika
• 1 tablespoon packed brown sugar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 1 12 teaspoons fresh coarse ground black pepper
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1 (4 -5 lb) boneless pork shoulder (Boston butt)
• 34 cup apple cider vinegar
• 34 cup white vinegar
• 2 tablespoons sugar
• 12 teaspoon red pepper flakes
• 1 teaspoon hot pepper sauce
• salt and pepper

1. Preheat your grill.
2. To make the rub: In a small bowl combine all rub ingredients.
3. Rub mixture over pork roast, pressing into surface.
4. Place pork in centre of cooking grate.
5. Grill 1 1/2 to 3 hours or until very tender and 160 degrees.
6. Remove meat from grill; cover and let stand for 10 minutes.
7. 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.
8. Bring to a boil; reduce heat to low and simmer 10 minutes.
9. Keep warm.
10. Shred, chop, or "pull" pork into shreds with two forks.
11. Add hot pepper vinegar sauce; mix well.
12. Serve on buns with extra sauce and coleslaw, if desired.

paprika, brown sugar, chili powder, ground cumin, sugar, fresh coarse ground black pepper, salt, ground red pepper, pork shoulder, apple cider vinegar, white vinegar, sugar, red pepper, hot pepper, salt

Taken from www.food.com/recipe/pork-barbecue-117537 (may not work)