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Pulled Pork With Hot Vinegar

Pulled Pork With Hot Vinegar

By Timothy Hollingsworth

This pork is packed with flavor. Dry rubbed in seasonings, slow smoked, then topped with a homemade hot vinegar sauce, it’s a new twist on an old favorite.

Prep Time

10 Minutes

Cook Time

8 Hours




Number of people serving


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Units of measurement:
1 bone-in pork shoulder
1/4 Cup dark brown sugar
1/4 Cup granulated sugar
1/4 Cup paprika
1/4 Tablespoon granulated garlic
1/4 Cup granulated onion
1/4 Cup kosher salt
1/4 Tablespoon ground black pepper
1/4 Tablespoon dried thyme
1/4 Tablespoon dry mustard
1/4 Tablespoon ground ginger
1/4 Tablespoon cayenne pepper
As Needed salt and pepper
Hot Vinegar Sauce
2 Cup apple cider vinegar
3/4 Cup brown sugar
1/4 Cup ketchup
1/2 Tablespoon Tabasco Pepper Sauce
1 Tablespoon chile flakes
1 Teaspoon black pepper
1 Teaspoon salt
1 Teaspoon celery seed


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    Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth

    Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth thumbnail
  • 1

    Note: this recipe requires an overnight marinade, make sure to plan ahead.

  • 2

    Mix all rub ingredients together in a bowl. Trim any sinew or silver skin from the pork shoulder. Rub pork shoulder liberally using 1/2 cup of the dry rub, or more as needed.

    • 1  bone-in pork shoulder

    • 1/4 Cup dark brown sugar

    • 1/4 Cup granulated sugar

    • 1/4 Cup paprika

    • 1/4 Tablespoon granulated garlic

    • 1/4 Cup granulated onion

    • 1/4 Cup kosher salt

    • 1/4 Tablespoon ground black pepper

    • 1/4 Tablespoon dried thyme

    • 1/4 Tablespoon dry mustard

    • 1/4 Tablespoon ground ginger

    • 1/4 Tablespoon cayenne pepper

  • 3

    Cover and refrigerate the shoulder overnight or up to 24 hours for the best results. Every 6 hours, rotate the pork so that it's coated evenly in the marinade.

  • 4

    When ready to cook, set the Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 5

    Place pork shoulder directly on the grill fat side up and smoke for a total of about 8 hours or until it reaches an internal temperature of 190°F. After 4 hours, check to make sure it isn't becoming too dry or rendering too quickly. If it looks dry, wrap in foil or butcher paper.

    225 ˚F / 107 ˚C

    190 ˚F / 88 ˚C

    Super Smoke

  • 6

    When the internal temperature of pork reaches 190° F (about 8-10 hours), remove from Traeger and let rest for one hour.

    225 ˚F / 107 ˚C

    190 ˚F / 88 ˚C

    Super Smoke

  • 7

    Pull the pork, leaving shoulder whole in its own juice as much as possible. Season with salt and pepper.

    • As Needed salt and pepper

  • 8

    For the hot vinegar: Place all ingredients into a sauce pan and bring to a simmer. Whisk until the sugar and salt are dissolved. Remove from heat and cool to room temperature. The vinegar sauce can be made in advance and will keep for 1-2 weeks refrigerated.

    • 2 Cup apple cider vinegar

    • 3/4 Cup brown sugar

    • 1/4 Cup ketchup

    • 1/2 Tablespoon Tabasco Pepper Sauce

    • 1 Tablespoon chile flakes

    • 1 Teaspoon black pepper

    • 1 Teaspoon salt

    • 1 Teaspoon celery seed

    Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth Step 8
  • 9

    Drizzle vinegar over the pulled pork, use as sauce on the side, or as a topping for pulled pork sliders. Pour leftover vinegar into a jar, can keep for 1-2 weeks. Enjoy!

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