1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
3 pound boneless pork lion or shoulder roast
Seasoning Rub:
1 teaspoon sugar
11/2 teaspoons salt
11/2 teaspoons paprika
1/2 teaspoon pepper
Vinegar-Pepper Sauce:
11/2 cups cider vinegar
2 tablespoons sugar
1 tablespoon crushed red pepper flakes
11/2 teaspoons salt
1/4 teaspoon cayenne pepper
11/2 teaspoons Worcestershire sauce
Hamburger or sandwich buns
Cole slaw (recipe follows)
Preheat grill to medium.
Combine all Seasoning Rub ingredients. Sprinkle and rub seasoning over roast, turning to coat evenly. Center roast on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine all Vinegar-Pepper Sauce ingredients; set aside.
Bring up sides of foil and double fold. Double fold one end to seal. Through open end, add 1/2 cup Vinegar-Pepper Sauce; reserve remaining sauce. Double fold remaining end, leaving room for heat circulation inside packet.
Grill 11/2 hours or until roast is tender on medium in covered grill. Carefully remove steamed roast from foil and place directly on grill. Reserve 1/2 cup Vinegar-Pepper Sauce to use on sandwiches.
Brush roast generously with remaining Vinegar-Pepper Sauce.
Continue grilling 15 to 20 minutes on medium in uncovered grill, brushing with sauce and turning every 5 minutes to cook evenly. Remove roast from grill. Slice and shred roast while warm. Combine with reserved sauce. Serve shredded pork on hamburger buns. Top with cole slaw.
Makes 10 to 12 servings.
From: The Reynolds Kitchens.
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