| abstract | - North Carolina Barbecue Pork 1 sheet (18x24-inches) Reynolds Wrap� Heavy Duty Aluminum Foil 3 pound boneless pork loin or shoulder roast Seasoning Rub: 1 tablespoon sugar 1 1/2 teaspoons salt 1 1/2 teaspoons paprika 1/2 teaspoon pepper Vinegar-Pepper Sauce: 1 1/2 cups cider vinegar 2 tablespoons sugar 1 tablespoon crushed red pepper flakes 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1 1/2 teaspoons Worcestershire sauce Hamburger or sandwich buns 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 foil sides. 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 1 1/2 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. Paula in California
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