Smoked Pork Shoulder with Carolina Vinegar Sauce

Ingredients

• 5 lbs pork shoulder
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp cayenne pepper
• 2 tbsp black pepper
• 2 tbsp salt
• 1 tbsp red pepper flakes
• 2 tbsp brown sugar
• 2 tbsp mustard
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups smoking wood chips

Instructions

1. 1

   Prepare the pork shoulder by trimming excess fat. Score the fat cap in a crosshatch pattern to allow seasoning to penetrate.

2. 2

   In a bowl, mix together the salt, black pepper, cayenne pepper, red pepper flakes, brown sugar, garlic powder, and onion powder to create a dry rub.

3. 3

   Rub the spice mixture evenly over the entire pork shoulder. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

4. 4

   Soak the smoking wood chips in water for at least 30 minutes before cooking.

5. 5

   Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking.

6. 6

   Once the smoker is ready, place the soaked wood chips directly on the coals or in the smoker box.

7. 7

   Place the pork shoulder on the smoker grates, fat side up. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).

8. 8

   While the pork is smoking, prepare the Carolina vinegar sauce by combining apple cider vinegar, water, mustard, and a pinch of salt in a saucepan. Heat over medium until warmed through.

9. 9

   Once the pork shoulder reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes before shredding.

10. 10

    Shred the pork using two forks and serve with the Carolina vinegar sauce drizzled on top.