Pulled Pork Liw and Slow
 

Got a bone in shoulder roast, rubbed it down with the following, and set up for indirect grilling at 300 degrees. Adding lump coal every hour along with a hand of soaked hickory and pecan.

2T mild paprika
4t light brown sugar
3t hot paprika
1t celery salt
1t Garlic salt
1t dry mustard
1t fresh ground black pepper
1t onion powder
1t salt
Cayenne

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More to come, got a vinegar sauce to mix it with once it's all pulled apart, and will be topping the sammiches with some slaw

that looks amazing... what time are the sandwiches gonna be ready?

Um....what time will it be ready?

Gonna be goooood

Bout 4:00!

Might do a brisket soon, you got me covered? That isn't something you have at the farmers on Saturday, eh??

For the sauce:

2C cider vinegar
1/2 cup plus 2 T ketchup (I went with even more)
1/4C brown sugar (I went with more)
5t salt
4t red pepper flakes
1t fresh ground black pepper
1t white pepper
2T steens syrup or more

Stir til everything dissolves. I made it yesterday so the flavors could infuse. Add salt and sugar/syrup/ketchup until you like it, the flavor should be a little tart, but not sour.



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Cooking down vinegar will usually clear the sinuses. Have you ever tried Apple cider vinegar?

Hour and a half and I'll be there! J/K
Looks damn good Goooh

I've never tried cooking it down, I've only shot it. Might have to do that.

I used apple cider vinegar in the sauce

Man you better get a bigger roast.... You bout to have all the interwebz at your house!!

Errrbody bring 6 of these, I'm on my last one! Gonna have to switch to the Woodford in about 8 minutes...

yeah I usually have brisket there

Just make sure you don't use a plastic spoon.

Got it pulled and sitting in the sauce, put it in the oven on 175 to keep warm and meddle.

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The slaw was as simple as chopping about a medium head of cabbage and letting it sit in about 1C of the sauce.

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Yea you right