• 1 bone-in pork shoulder

• 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

• 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

Steps

1

Note: this recipe requires an overnight marinade, make sure to plan ahead.

2

Mix all rub ingredients together in a bowl. 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.

3

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.

 

4

When ready to cook, set the Z Grill temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

5

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.

6

When the internal temperature of pork reaches 190° F (about 8-10 hours), remove from Z Grill and let rest for one hour.

 

7

Pull the pork, leaving shoulder whole in its own juice as much as possible. Season with salt and pepper.

8

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.

 

9

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!