Vinegar Mop for Pulled Pork
2 cups apple cider vinegar
½ cup water
½ cup ketchup
¾ cup brown sugar
1 Tbl white pepper
1 Tbl black pepper
4 tsp red pepper
1-2 tsp salt
Instructions as told by Mark
I use a whole pork shoulder about 7-9 lbs.
The night before, I’ll rub the pork shoulder with our very own Holzkopf’s BBQ rub and put it back in the fridge. In the morning I’ll take it out about one hour before putting it on the grill, to get it up to room temp.
I set my grill up for indirect cooking; soak my wood chips for 30 min. (I like to use apple wood for pork.) Place the shoulder on the grill and smoke it for 4 hours at 225°. I add coals and wood chips about every 1-1½ hours and at the same time I baste with vinegar mopping sauce. After 4 hours the internal temp should be about 145°.
I take the shoulder and place it in a shallow pan with about 1 inch of mopping sauce and cover with foil. I return it to the grill for about another 3 hours or until the internal temp is 195°.
I take the meat off and let it rest for about 30-45 min. Pull the pork apart; the fat will separate easily. I always save some of the original vinegar sauce to put on after I pull it. I like to serve it on pretzel buns with a choice of vinegar sauce or BBQ sauce along with a side of coleslaw.