Carolina Pulled Pork with Tangy Vinegar Mop
Slow-smoked for hours over seasoned hardwood embers until meltingly tender, glazed with a tangy, sweet regional barbecue reduction.
Ingredients
- • 3.5kg bone-in pork shoulder (Boston butt)
- • 3 tbsp brown sugar
- • 2 tbsp smoked paprika
- • 1 tbsp sea salt
- • 1 tbsp garlic powder
- • 1 tbsp black pepper
- • 1 tsp cayenne pepper
- • Apple wood chunks, for smoking
- • FOR THE CAROLINA VINEGAR MOP:
- • 2 cups cider vinegar
- • 2 tbsp brown sugar
- • 1 tbsp hot sauce
- • 1 tbsp crushed red pepper flakes
- • 1 tsp salt
- • Soft brioche buns and creamy coleslaw, to serve
Preparation Steps
Combine brown sugar, smoked paprika, salt, garlic powder, black pepper, and cayenne; massage thoroughly over the pork shoulder.
Set smoker to 110°C with apple wood; smoke pork for 8 hours, mopping every hour with the tangy Carolina cider vinegar sauce after the first 3 hours.
When the pork reaches 74°C, wrap in heavy foil with 1/2 cup of vinegar mop sauce and cook until internal temperature reaches 96°C (205°F).
Rest the wrapped pork for 1 hour in a warm cooler.
Pull the succulent meat apart using meat claws, discarding bone and excess fat; toss with reserved fresh vinegar mop.
Pile high on soft toasted brioche buns crowned with cool, crunchy coleslaw.