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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.
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
10 Pound bone-in pork shoulder
salt and pepper
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
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
10 Pound bone-in pork shoulder
: 225 ˚F
: 225 ˚F
: 190 ˚F
As Needed salt and pepper
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