Cooking a pork roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert.

North Carolina Pulled Pork BBQ Sandwiches

1 (5 to 5 1/2-pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)

1. For 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.
2. For Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
3. Rub meat with salt and black pepper.
4. 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.
5. 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.
6. Remove meat from grill; cover with foil and let stand for 20 to 30 minutes.
7. 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.

Serves 10 to 12.

Recipe and photograph provided courtesy of Pork, The Other White Meat.