Timothy Hollingsworth
Pulled Pork With Hot Vinegar
Prep Time
10 Minutes
Cook Time
8 Hours
Effort
Pellets
Cherry
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.
Ingredients
Steps
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.
Grill: 225˚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.Grill: 225˚
Probe: 190˚7
When the internal temperature of pork reaches 190° F (about 8-10 hours), remove from Traeger and let rest for one hour.Grill: 225˚Probe: 190˚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 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.
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!