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.
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|1/4 Cup||dark brown sugar|
|1/4 Cup||granulated sugar|
|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|
|1||(6-10 lb) bone-in pork shoulder|
|As Needed||salt and pepper|
|2 Cup||apple cider vinegar|
|3/4 Cup||brown sugar|
|1/2 Tablespoon||Tabasco Pepper Sauce|
|1 Tablespoon||chili flakes|
|1 Teaspoon||Black pepper|
|1 Teaspoon||celery seed|
Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth
Note: this recipe requires an overnight marinade, make sure to plan ahead.
Mix all rub ingredients together in a bowl.
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
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 (6-10 lb) bone-in pork shoulder
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.
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
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
When the internal temperature of pork reaches 190°F (about 8-10 hours), remove from Traeger and let rest for one hour.
Pull the pork, leaving shoulder whole in its own juice as much as possible. Season with salt and pepper.
As Needed salt and pepper
For the hot vinegar: Place all ingredients into a saucepan 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 chili flakes
1 Teaspoon Black pepper
1 Teaspoon Salt
1 Teaspoon celery seed
Drizzle vinegar over the pulled pork, use it as a 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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