Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth

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• Step 1

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

• Step 2

  Mix all rub ingredients together in a bowl.

  Ingrédients

  • 1/4 Cup cassonade foncée

  • 1/4 Cup granulated sugar

  • 1/4 Cup paprika

  • 1/4 Tablespoon flocons d’ail

  • 1/4 Cup granulated onion

  • 1/4 Cup sel cachère

  • 1/4 Tablespoon Poivre noir Moulu

  • 1/4 Tablespoon dried thyme

  • 1/4 Tablespoon dry mustard

  • 1/4 Tablespoon Gingembre en Poudre

  • 1/4 Tablespoon cayenne pepper

• Step 3

  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.

  Ingrédients

  • 1  bone-in pork shoulder

• Step 4

  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.

  

• Step 5

  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

• Step 6

  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

• Step 7

  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

  

• Step 8

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

  Ingrédients

  • As Needed Sel et Poivre

• Step 9

  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.

  Ingrédients

  • 2 Cup Vinaigre de Cidre

  • 3/4 Cup cassonade

  • 1/4 Cup ketchup

  • 1/2 Tablespoon Tabasco Pepper Sauce

  • 1 Tablespoon chile flakes

  • 1 Teaspoon poivre noir

  • 1 Teaspoon Sel

  • 1 Teaspoon celery seed

  

• Step 10

  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!