Pulled Pork with hot pepper vinegar sauce! As a friend on Flickr aptly pointed out, grilling a boston butt is a great brew day food. It takes little effort to maintain and has an incredibly rewarding finish.
I used the 26 for the pork only because I thought I was going to add some ribs later on. As the day went on, I forgot. I should have stuck with the 22. The cook went 9 hours, and I had so-so heat control. I tried to reduce my unlit charcoal compared to last time, but I reduced it by too much. I added some unlit coals around the 5 hour mark to get me through the end. At times the temp spiked up at 300 and plunged to 150 as I screwed around. Wait, I said “easy to maintain” right? Well usually it does when I am not charging into new territory with the 26 while brewing beer 15 feet away!
I used apple wood for the smoke and the flavor was great. However because of my heat issues, I was a little shy of 190 degrees on the pork…and we were hungry.
The pork was served with a wonderful hot pepper vinegar sauce. It is simple and oh so good.
Thanks again Jamie Purviance!
1 1/2 cups apple cider vinegar
2 Tbls sugar
1 Tsp Tabasco sauce
1/2 Tsp red pepper flakes
Salt & Pepper to taste
Mix the ingredients together in a pot. Bring to a boil and then simmer for 10 minutes. Cool and serve…it is that easy.
Served with up firecracker slaw and toasted buns, this is my go to summer dish…and a fitting end to brew day.