Cape Cod Classic Pulled Pork
BBQ pulled pork with vinegar sauce.
Ingredients
- 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
Directions
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”