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
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
1 | (6-10 lb) bone-in pork shoulder |
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 | chili flakes |
1 Teaspoon | Black pepper |
1 Teaspoon | Salt |
1 Teaspoon | celery seed |
Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth
1
Note: this recipe requires an overnight marinade, make sure to plan ahead.
2
Mix all rub ingredients together in a bowl.
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.
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.
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
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
08:00
Super Smoke
7
When the internal temperature of pork reaches 190°F (about 8-10 hours), remove from Traeger and let rest for one hour.
8
Pull the pork, leaving shoulder whole in its own juice as much as possible. Season with salt and pepper.
9
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.
10
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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