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Carolina Vinegar Pulled Pork

Carolina Vinegar Pulled Pork

No BBQ cookout is complete without pulled pork, and this recipe from Bear Mountain ambassador @g_bque is about to be your new favorite. 

Total Prep Time: 1 hour

Total Cook Time: 8-10 hours

Servings: 6-10 servings

Ingredients for Rub:

-1:1 ratio of pepper to salt

-2:1 ratio of garlic to onion

Ingredients for Mop Sauce:

-2 cups apple cider vinegar

-1/2 cup ketchup

-1/4 cup brown sugar

-4 tsp salt (diamond)

-2 tsp crushed red pepper

Other Ingredients: 

-A Boston pork butt or a Pork Picnic shoulder

-Bear Mountain Oak BBQ pellets

Cooking Instructions:

  1. Season your Boston Butt or Pork Picnic with the rub.
  2. Set your smoker or pellet grill to 250° and pour in Bear Mountain Oak pellets.
  3. While your pork cooks (it takes roughly an hour per pound), make your mop sauce

(I like to make it the night before for best results).

  1. When you’re 2 hours in, start slathering the mop sauce on the pork, repeat every hour (or shorter if the bark looks dry).
  2. When the pork is around 165-170° or when the bark is set, wrap your pork tightly in aluminum foil.
  3. Place back on your grill or smoker until it reaches 203-205° (probe tender).
  4. Pull off the grill or smoker, and let it rest for a minimum of 30 minutes before shredding.
  5. While the pork rests, make your sauce. It’s the same as the mop sauce, but I like to add 1/4 extra cup of brown sugar for the final product.
  6. Serve it up with your favorite sides for the perfect cookout.
Carolina Vinegar Pulled Pork

Pairs well with the following Bear Mountain Premium BBQ Pellets

Oak BBQ Wood Pellets Add to cart
Bourbon BBQ Craft Blends™ Wood Pellets Add to cart