Carolina Style Smoked Pulled Pork

For most of my smoked meat endeavors, I tend to follow Traeger’s robust recipe catalog for guidance, here’s a link to their recipe for pulled pork: https://www.traegergrills.com/recipes/pork/traeger-pulled-pork

I don’t follow it exactly, sometimes I foil wrap it, sometimes I don’t. The gist of it is: Cook it at 250 degrees until it the pork reaches 200-205 (this could take awhile….like…15 hours sometimes depending on the size). I season with generous amounts of salt and pepper, thats about it (I also spritz with apple cider vinegar throughout the smoke). Oh, and you want the fat side up (so it melts into the meat not into the smoker).

What makes this pulled pork carolina style is the SAUCE. Basically equal cups white vinegar to cider vinegar with a few dashes of spice. Once you’ve pulled the pork, drench it in this sauce. (it also helps if you make the sauce like a day in advance). Add all the sauce ingredients into a jar or container that you can shake vigorously.

• 1 cup white wine vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon crushed red pepper
• 1 tablespoon hot pepper sauce (I use tobasco, personally)
• 1 teaspoon salt
• 1 teaspoon ground black pepper