2 tablespoons kosher salt
1 teaspoons cracked black pepper
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon ground sage
1/2 teaspoon thyme
1/8 teaspoon cayenne
Rub a 3 to 4 lbs pork shoulder with cooking oil. Then rub the spice rub into the oiled pork. Roast in 300 degree grill 3 to 4 hours with the meat covered. Cook it to the point where it is beginning to fall apart. Take it out of the grill when done and leave to cool for a short while. When it has cooled sufficiently for you to be able to handle it take two forks and pull the meat apart throwing away any fat. As you pull the pork apart put it into a separate bowl.
Drizzle the pork in the bowl with the following vinegar sauce....
1/2 cup distilled white vinegar
2 teaspoons kosher salt
1 tablespoon ground black
1/2 tablespoon red pepper flakes
Combine the ingredients in a glass jar and shake well.
When the vinegar sauce has been drizzled over the pork you're ready to serve. Take a bun and throw in about 3 to 4 oz of pulled pork and top it with coleslaw and dill pickle chips.
Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork
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- Pit Master
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