Carolina-style BBQ pulled pork sandwich

Boston butt (pork shoulder, about 5-6 lbs)
Salt and pepper
BBQ Sauce
1 cup Carandin Bianca Sweet White Vinegar
1/4 cup ketchup
1/8 cup brown sugar
2 tsp salt
1 tsp crushed red pepper
Coleslaw (to serve)
Toasted buns (to serve)

Season the meat with salt, pepper, and BBQ rub. Preheat a grill or smoker to 275°F

Prepare the Carolina vinegar-style sauce by combining Carandini Bianca Sweet White Vinegar, ketchup, brown sugar, salt, and crushed red pepper. Mix everything well to combine.

After 3 hours of cooking, start mopping the sauce on the pork every hour to develop flavor and moisture.

Place the seasoned meat on the grill and cook it at 275°F for about 3 hours. The sauce will help build a darker crust while giving it the sweet and tangy Carolina BBQ flavor.

Once the meat is probe tender and reaches an internal temperature of about 205°F, pull it off the grill and let it rest for at least 30 minutes before shredding it up.

To assemble the sandwiches, place a generous amount of pulled pork on a toasted bun and top it with coleslaw. Drizzle some of the remaining sauce (about 1/4 cup) over the pulled pork for an extra burst of flavor.

Enjoy these delicious pulled pork sandwiches!

 

Recipe by @g_bque