CAROLINA RED VINEGAR BBQ SAUCE WITH PULLED PORK AND COLE SLAW

By deanarrca

Ingredients

• Sauce:
• 4 to 5 Lbs. Boneless Boston Pork Butt
• 2 cups vinegar
• 1 cup ketchup
• 1 tsp. cayenne pepper
• 2 Tbs. Sugar
• 1/3 cup pickle juice
• 1 1/2 tsp. salt
• 1/2 cup Franks Hot Sauce
• Coleslaw:
• 1 head shredded cabbage
• 1 shredded carrot
• 1 cup mayo
• 2 Tbs. vinegar
• 1 tbs. sugar
• 1 tbs. celery salt
• 1 tbs. pepper

Details

Servings 16

Preparation

Step 1

uice salt and hot sauce together in a bowl. Rub pork very will with yellow mustard salt and coarse black pepper. Cook pork fat side up at 225 degrees for 6 to 7 hours in a smoker or grill using indirect heat. Light one side of grill on low, and put the meat on the side that doesn't have flame. Adjust heat accordingly, using a oven thermometer place on grill next to meat. It it's running too hot, crack the hood of the grill using a chunk of wood or something. Add soaked hickory chunks oven for the first 3 hours in a smoker box or heavy duty aluminum foil with holes on top. Or bake in the oven on a rack in a roasting pan. Pork butt is done when a fork inserted into the meat can be turned around easily. Pull pork separating any remaining fat from meat. Place the pulled pork in a pot and mix with Carolina Red BBQ sauce. Add more regular BBQ sauce to adjust flavor to your liking.

Cole Slaw:
Combine the cabbage and carrot in a bowl. Mix the mayo and other ingredients together in a separate bowl. Toss everything together until wet, and chill in the refrigerator for about 1 hour.