Pulled Pork with Peppered Vinegar Sauce
Peppered Vinegar Sauce
Soak 8 cups hardwood chips, such as hickory, in a large bowl of water for 30 minutes.Advertisement
Set up a charcoal grill for indirect grilling (see Tips) with a drip pan directly below where the pork will be cooked. Build a medium-hot fire.
Drain the wood chips. Add 3/4 cup of them to each mound of coals.
Season pork on all sides with pepper. Place, fat-side up, in the center of the grill over the drip pan. Close the lid and adjust the vents to keep a steady temperature of 325 to 350 degrees F. Smoke-roast the pork, checking and adding a few small handfuls of wood chips every 20 to 30 minutes, until sizzling, dark and crusty on the outside. It should register at least 200 degrees F on an instant-read thermometer; this will take 4 to 5 hours total, depending on the size. (The pork won't "pull" properly unless it's cooked to this degree of doneness.) If the exterior of the pork starts to burn, loosely tent it with foil.
Meanwhile, combine vinegar, water, jalapeño, brown sugar, ketchup, crushed red pepper, salt and ground pepper in a medium saucepan. Simmer over medium heat for 10 minutes, whisking to dissolve the sugar. Adjust seasoning, if desired, with more sugar--the sauce should be piquant but not quite sour.
Combine 3/4 cup of the vinegar sauce with cabbage and sugar in a large bowl; let stand, stirring a few times, for at least 30 minutes or refrigerate until ready to serve.
When the pork is done, transfer to a large clean work surface. Using two forks, pull the meat off the bone in large chunks. Discard the bone and any big lumps of fat. Shred or coarsely chop the meat. Transfer to a large bowl and stir in the remaining vinegar sauce.
Serve the pork on buns, topped with the vinegar slaw and pickles, if desired.
To make ahead: Refrigerate vinegar sauce (Step 5) for up to 3 days. Refrigerate slaw (Step 6) for up to 1 day.
Equipment: Hickory or other hardwood chips, charcoal grill, drip pan
Tips: Boston butt (or “Boston-style butt,” “fresh pork butt” or “pork shoulder”) can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe. To prepare a charcoal grill for indirect grilling: Light coals and let them burn down until they're glowing red; push the hot coals to either side of the grill, leaving a cool spot over which to set the food.
1/2 vegetable, 1 1/2 starch, 3 1/2 medium-fat meat