Smoked Pulled Pork with Carolina Vinegar Sauce
Mains · Serves 12 · Prep 25 min · Cook 10 hr · Total 10 hr 25 min
A pork butt is the most forgiving thing you can put on a smoker, and a sharp vinegar sauce keeps all that richness in check. Pile it on soft buns with cold coleslaw for a backyard crowd.
Ingredients
The Pork
- 1 bone-in pork butt (8 to 9 lb)
- 2 tbsp yellow mustard
- 1/4 cup packed brown sugar
- 2 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
Vinegar Sauce
- 2 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp red pepper flakes
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp ketchup (optional, for a Lexington-style sauce)
To Serve
- 12 soft sandwich buns
- 4 cup creamy coleslaw
- dill pickle chips, to taste
Steps
The Pork
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne. Smear the pork all over with the mustard, then coat it heavily with the rub. You can do this up to a day ahead and refrigerate it uncovered.
- Heat the smoker to 250°F with hickory, apple or a mix. Smoke the pork fat side up until the bark is deep mahogany and the center reads about 165°F, 5 to 6 hours.
- Wrap the pork in foil or butcher paper with a splash of the vinegar sauce. Return it to the smoker until it reads 200 to 203°F and the bone wiggles loose, 3 to 4 hours more. Rest it, still wrapped, for 1 hour.
Vinegar Sauce
- While the pork cooks, whisk the vinegar, brown sugar, red pepper flakes, salt, pepper and ketchup (if using) until the sugar dissolves. Let it stand at room temperature so the flavors marry.
To Serve
- Pull the pork into shreds with two forks or gloved hands, pulling out the bone and any soft fat. Toss with about 1/2 cup of the sauce, taste, and add more until it is tangy but not soupy.
- Pile the pork onto buns, top with coleslaw and pickles, and pass the rest of the sauce at the table.