The recipe for pulled pork with a vinegar twist that will make you fall in love with the QUATRO kamado barbecue. Many versions exist and a variety of recipes can be created. We love adding a vinegar twist with the vinegar touch rubs!
Pulled Pork on the barbecue
Discover this 100% American recipe, the classic that everyone must try at least once.
Hardware
Ingredients
- Pork shoulder (1kg)
- RUB: VINEGAR TOUCH
- For the sauce:
- 1 cup apple cider vinegar
- 1 cup beer
- 3 cups BBQ sauce
- 1 tablespoon Worcestershire sauce
- RUB: VINEGAR TOUCH
- 2 teaspoons crushed red pepper flakes
Preheat the kamado:
Preheat your QUATRO for indirect smoking to 110°C.
Insert the top (grill) of the 3-in-1 casserole dish.
Prepare the meat:
Rub the VINEGAR BBQ TOUCH rub on all sides of the meat, adding olive oil.
Leave the meat on for at least 20 minutes.
In a bowl, mix all the ingredients for the sauce.
Sear the meat: score the meat on the rack of the kamado or ridged side of the casserole. Let the meat rest.
Cook: Place the meat in the casserole. Cover, put in the QUATRO kamado. Apply the sauce with a brush to the pork every hour. Smoke the pork shoulder by covering it with the sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F – 93°C.
Remove the shoulder from the smoker, cover it tightly with foil/butcher paper, and let it sit for an hour before grating and serving.
Remove the shoulder from the foil and shred it. Discard the bone and any cartilaginous bits and cut the rest of the meat into shreds. Moisten the meat with a little BBQ sauce and stir to combine. Serve with rolls, coleslaw, and extra barbecue sauce.
Did you know?
Rub vinegar has its roots in the tradition of American barbecue, particularly in the Carolinas, where vinegar is used for its tangy, tenderizing and preservative properties. It has become a distinctive element of barbecue cuisine in these regions, and its use has expanded to other cooking styles, always with the aim of balancing the rich flavors of smoked meats.
Materials used in this recipe:
-
Kamado QUATRO Large on trolley1490,00 € -
VINEGAR BBQ RUB17,00 € -
Split & Mix 21″ multi level cooking system QUATRO Large149,00 € -
3-in-1 CASSEROLE90,00 € -
PRO stainless steel pliers15,00 € -
Barbecue Gloves39,00 €
Where does rub vinegar come from?
Rub vinegar (or rub au vinaigre) is a spice blend where vinegar, in dry or powdered form, plays a key role in providing a tangy flavor that is typically associated with American barbecue cooking, especially in parts of the southeastern United States.
Origin and history of rub vinegar:
Carolinas Barbecue (United States):
Rub vinegar is particularly associated with the barbecue traditions of the Carolinas (North Carolina and South Carolina), where the acidity of vinegar is an essential part of barbecue cooking. In these regions, vinegar is often used in very liquid barbecue sauces or in marinades to season meats, especially pulled pork.
North Carolina :
The vinegar barbecue from this region uses a sauce made from vinegar, chili flakes and black pepper.
This method is very old, dating back to colonial times, when the basic ingredients were simple and vinegar played a vital role in preserving the meat while adding a pungent and refreshing flavor.
South Carolina :
This region is also known for its use of vinegar-based sauces, although barbecue is often paired with a vinegar-mustard sauce, which adds an extra layer of flavor.
What role for vinegar in the BBQ?
1. Storage :
Historically, vinegar has played a role in preserving meat, especially before the invention of modern refrigeration.
It extended the life of the meat while improving the taste.
2. Tenderization :
Vinegar also helps tenderize tougher meats, such as pork or beef, making it a favorite ingredient in marinades and rubs intended for long, slow cooking, such as traditional barbecues.
