Vaunted Vinegar Sauce/Pulled Pork/Brine

Vaunted Vinegar Sauce

 

2 cups cider vinegar

2 Tbsp packed brown sugar

1 tsp fresh ground pepper

1 tsp red pepper flakes or cayenne pepper

 

Stir to dissolve sugar. Serve room temp or chilled. Keeps indefinitely.

 

Pulled pork

 

1 5-7 lb. boneless Boston butt roast

 

Brine:

6-8 quart pan – can also use small ice chest

12 oz pickling salt (easier to dissolve in cold water)

8 oz (by weight – about ¾ cup) molasses

2 quarts cold water (bottled if not in Cache Valley J)

 

Rub – apply right before putting in smoker/oven:

1 tsp coriander seed

1 tsp cumin seed

1 tsp fennel seed

1 Tbsp paprika

1 Tbsp Onion powder

1 Tbsp garlic powder

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in garlic powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Place butt in smoker and cook for 8to12 hours, maintaining a temperature below 250 degrees. Use meat thermometer and cook meat to 190 – 200 degrees. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 30m to 1 hour. (best an hour or its really hot still.) Pull meat apart with 2 forks and serve.