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  Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth

  

• 1

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

• 2

  Mix all rub ingredients together in a bowl.

• 3

  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.

• 4

  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.

• 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  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.

  225 ˚F / 107 ˚C

  190 ˚F / 88 ˚C

  Super Smoke

• 7

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

  225 ˚F / 107 ˚C

  190 ˚F / 88 ˚C

  Super Smoke

• 8

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

• 9

  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.

• 10

  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!