Pulled Pork · Recipes ·

Lone Star Grillz “Pulled Pork w/Carolina Vinegar Sauce”

 

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 


Recipe and Ingredients: 

  • Pork Butt (Size is your choice, cook will take approximately 90 minutes per pound)

  • For Homemade BBQ Rub - 2 tablespoons each of Sea Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika (Mix all together in a bowl until fully combined)

  • For Carolina Sauce – ½ cup Distilled White Vinegar, ½ cup Apple Cider Vinegar, ¼ cup Ketchup, 2 tablespoons Light Brown Sugar, ¾ teaspoon Sea Salt, 1 teaspoon Crushed Red Pepper Flakes, 1 teaspoon Black Pepper, a few drops of your Favorite Hot Sauce (optional) mix all together in a small sauce pot, simmer for 20 minutes on low heat, set aside until serving.  For best results, make a day in advance.

DIRECTIONS: 

Prep:

Trim your Pork Butt to remove as much of the fat as possible, including the entire fat cap. Using a small, sharp knife will make this easier and help preserve and minimize waste. This technique will give you the most amount of surface area possible for your rub to stick to, which means more bark and more flavor. Generously season the pork on all sides and surfaces. Allow it to sit while you preheat your Lone Star Grillz Pellet Smoker. 

The Cook:

Preheat your smoker to 250 degrees Fahrenheit. Once fully pre-heated, place your Pork Butt on the Smoker and allow it to cook for several hours until it reaches a stage of fully set Bark. You will know when your bark is set when you can touch the outside of the Pork and the bark does not move and has a firm feel on the outside. You can now place the pork into a foil pan and cover with foil, then put the pork back on the cooker until it reaches tenderness. This usually happens between 200-205 degrees Fahrenheit, but there are variables so go mostly by feel.  

Once you can probe the pork with an instant read thermometer in several places and not feel resistance, it is done and ready for rest. Allow a minimum of one hour rest time, but you can go longer for better results, just make sure the pork stays at a food safe temperature of 150 degrees Fahrenheit or higher. A cooler or an oven will help for rest. Once rest is complete, shred the pork either with your hands, or forks. Be sure to use heat resistant, food safe gloves if you use your hands. Serve it up on a sandwich with Carolina Sauce and Southern Style Slaw, or Tacos or any way you prefer! ENJOY!

 

Recipe By: Derek Perry

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