Ingredients
- 4–5 lb pork shoulder
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp hot sauce
- 1 tsp red pepper flakes
Directions
- Mix the dry seasonings and rub over the pork.
- Smoke at 250°F for 8–10 hours, until the internal temperature reaches 200–205°F.
- Rest for 30–45 minutes, then shred.
- Mix the vinegar, brown sugar, hot sauce, and pepper flakes. Toss with the pork.