pulled pork with hot vinegar
INGREDIENTS
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
PREPARATION
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!