Cape Cod Classic Pulled Pork

BBQ pulled pork with vinegar sauce.


  • 1 pork picnic, bone in
  • 1 1/2 cups vinegar sauce, recipe follows
  • 3/4 cups Perfect Picnic rub, recipe follows

Vinegar Sauce

Adapted from Smoke and Spice, p 292

Combine, dissolve, shake…

  • 3/4 cup cider vinegar
  • 3/4 cup white vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon turbinado sugar
  • 1 tablespoon smoked kosher salt
  • 1 teaspoon fresh ground pepper
  • 1.5 teaspoons cayenne pepper (this was probably too much!)

Perfect Picnic Rub

Adapted from Smoke and Spice, p 62

  • 5 tablespoons ground black pepper
  • 1/4 cup turbinado sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon wasabi powder
  • 1 teaspoon smoked chipotle powder
  • 1 tablespoon dried onion flakes, slightly ground


Trim away major fat from pork. Inject pork with 1 cup sauce. Dust with butt rub. Wrap and return to cooler for as long as possible.

8:00PM: Start smoking the beef brisket over oak wood smoke, at 215 degrees, measured at upper grate.

10:30PM: T-14:30 0:00 elapsed Add pork picnic on bottom rack, fat side down. Add apple wood.

6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.

9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.

12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with remaining vinegar sauce in squeeze bottle.

12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”

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