What’s on the Grill #132

Pulled Pork with hot pepper vinegar sauce!  As a friend on Flickr aptly pointed out, grilling a boston butt is a great brew day food.  It takes little effort to maintain and has an incredibly rewarding finish.

I used the 26 for the pork only because I thought I was going to add some ribs later on.  As the day went on, I forgot.  I should have stuck with the 22.  The cook went 9 hours, and I had so-so heat control.  I tried to reduce my unlit charcoal compared to last time, but I reduced it by too much.  I added some unlit coals around the 5 hour mark to get me through the end.  At times the temp spiked up at 300 and plunged to 150 as I screwed around.  Wait, I said “easy to maintain” right?  Well usually it does when I am not charging into new territory with the 26 while brewing beer 15 feet away!

I used apple wood for the smoke and the flavor was great.  However because of my heat issues, I was a little shy of 190 degrees on the pork…and we were hungry. 

The pork was served with a wonderful hot pepper vinegar sauce.  It is simple and oh so good. 

Thanks again Jamie Purviance!

1 1/2 cups apple cider vinegar
2 Tbls sugar
1 Tsp Tabasco sauce
1/2 Tsp red pepper flakes
Salt & Pepper to taste

Mix the ingredients together in a pot.  Bring to a boil and then simmer for 10 minutes. Cool and serve…it is that easy.

Served with up firecracker slaw and toasted buns, this is my go to summer dish…and a fitting end to brew day.