Carolina Pulled Pork with Vinegar Sauce

Ingredients

• 1 bone-in pork shoulder (Boston butt), 8-9 lb
• 3 tbsp kosher salt
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 6-8 chunks hickory smoking wood
• 2 cups apple cider vinegar
• 2 tbsp red pepper flakes
• 1 tbsp granulated sugar
• 1 tsp cayenne pepper
• 1 tsp kosher salt (for sauce)
• 12 soft hamburger buns, for serving

Instructions

1. The night before, mix the kosher salt, brown sugar, smoked paprika, black pepper, and garlic powder, and rub all over the pork shoulder, covering every surface including under any loose flaps of fat.
2. Wrap and refrigerate overnight so the rub penetrates and seasons deeper than the surface.
3. The next day, remove the pork from the fridge 45 minutes before cooking so it is not ice-cold going onto the grill.
4. Set up your smoker or kettle grill for indirect heat at a steady 225-250F, with a water pan to buffer temperature swings.
5. Add 2-3 chunks of hickory wood to start clean smoke, then place the pork shoulder fat-side up on the indirect side of the grill and close the lid.
6. Maintain 225-250F for the entire cook, adding charcoal and wood chunks about every hour; resist opening the lid, since pork shoulder is forgiving but heat loss still adds significant time.
7. Insert a leave-in probe thermometer into the thickest part, avoiding the bone, and smoke until the internal temperature reaches 165F, at which point the bark should look dark mahogany and set.
8. Wrap the pork tightly in heavy-duty foil at 165F to speed the rest of the cook and lock in moisture, then return it to the grill.
9. Continue cooking until internal temperature reaches 203F and a meat thermometer or bone slides in with almost no resistance; this typically takes a total of 8-10 hours depending on size.
10. While the pork cooks, whisk together apple cider vinegar, red pepper flakes, granulated sugar, cayenne, and salt for the sauce; let it sit at room temperature so the flavors meld.
11. Rest the wrapped pork in a cooler for 30-60 minutes before opening the foil; it will still be very hot, so use heat-resistant gloves.
12. Remove the bone (it should slide out clean), and shred the meat with two forks or heat-resistant gloves, discarding large pockets of pure fat.
13. Toss the shredded pork with about 1 cup of the vinegar sauce, tasting and adding more to your preference, then pile onto soft buns and serve extra sauce on the side.

Nutrition

Calories	380
Protein	34.0 g
Fat	22.0 g
Carbs	9.0 g
Fiber	0.0 g
Sodium	710 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.