Pulled Pork with Vinegar Sauce

Source: Traeger

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 12

Total time: 15 hours

INGREDIENTS

Pulled Pork:

• 6-lb bone-in pork shoulder roast
• Traeger Pork & Poultry Rub
• 1 cup apple cider vinegar
• 1 cup apple juice
• 2 Tbs lemon juice
• 2 Tbs brown sugar
• 1 Tbs Worcestershire sauce
• 2 tsp red pepper flakes
• 2 tsp cayenne pepper
• Buns of choice
• Carolina Coleslaw

Vinegar Sauce:

• 2 cups apple cider vinegar
• ½ cup ketchup
• ¼ cup brown sugar
• 5 tsp salt
• 2 tsp red pepper flakes
• 1 tsp pepper
• 1 tsp salt

DIRECTIONS

• Season the pork shoulder roast on all sides with the Traeger Pork & Poultry Rub. Wrap the roast in saran wrap and refrigerate overnight (or 8 hours).
• Preheat your smoker to 180 degrees F.
• Unwrap the pork roast and set directly on the grate to smoke for three hours, “mopping” with sauce every hour.
• To make the mop sauce, combine the apple cider vinegar, apple juice, lemon juice, brown sugar, Worcestershire sauce, red pepper, and cayenne pepper in a small bowl. Use a pastry brush to “mop” the meat as it smokes.
• After three hours and three mops, increase the grill temperature to 250 degrees F and roast until the internal temperature reaches 160 degrees F, mopping every hour, about 3 hours more.
• Wrap the roast in foil to create a Texas crutch, which will help it reach the desired final temperature of 204 degrees F after a couple more hours of smoking.
• Once the internal temperature is reached, wrap the roast in a towel and let it rest in a cooler for 1 hour.
• While the meat is resting, combine the Vinegar Sauce ingredients and let it rest for the flavors to mix together.
• Shred the pork into chunks, discarding any bones or gristle. Add the Vinegar Sauce to moisten as desired.
• Top with red slaw and serve on a sandwich bun!