Pulled Pork with Peppered Vinegar Sauce
To keep sodium in check we've left salt out of the rub in this healthy pulled pork recipe. The vinegary sauce infuses salty goodness throughout the pulled pork rather than just on the surface of the meat. If you have both a charcoal and a gas grill, choose charcoal as it will produce a more authentic smoke flavor. The pork is served here North Carolina–style: with peppered vinegar sauce and slaw.
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