Ingredients
Equipment
Method
- Make vinegar mop sauce by combining apple cider vinegar, water, salt, black pepper, red pepper flakes, and sugar if using. Stir until salt dissolves. Let sit at least 30 minutes.
- Pat pork butt dry and season generously on all sides with kosher salt, coarse black pepper, and garlic powder. Let sit at room temperature while preheating smoker.
- Preheat smoker to 350°F with your preferred smoking wood. Clean grates.
- Place pork butt directly on smoker grates, fat cap up. Smoke uncovered for 2 hours until dark bark forms.
- Transfer pork to aluminum foil pan. Add ½ to ¾ cup vinegar mop sauce to the pan bottom. Cover tightly with foil.
- Return covered pan to smoker. Continue cooking at 350°F until internal temperature reaches 203°F, about 2½ more hours. Check temperature starting at 2 hours in the pan.
- Remove from smoker and rest covered for 30 minutes minimum.
- Pull pork apart, discarding bone and excess fat. Add ¼ cup fresh vinegar mop sauce and toss. Taste and add more sauce in ¼ cup increments until desired flavor is reached.
- Serve warm with extra sauce on the side. Traditionally served on soft buns with coleslaw.
Nutrition
Notes
Make vinegar sauce ahead of time. It keeps in the refrigerator for 2 weeks. Don't add too much sugar. Traditional North Carolina sauce is not sweet.
Pull pork at exactly 203°F internal temperature. Lower temps won't pull properly. Higher temps can make it mushy. The bone should slide out easily when pork is ready.
Store leftovers in airtight container for up to 4 days. Reheat with extra vinegar sauce to restore moisture.
This hot and fast method cuts traditional smoking time in half without sacrificing quality.