Arkansas Pulled Pork with Vinegar-Tomato Sauce
Slow-smoked pork shoulder pulled and tossed in a thin vinegar-tomato sauce characteristic of Arkansas barbecue.
- Prep
- 30 min
- Cook
- 480 min
- Total
- 510 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Smoker
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 12
- protein
- 34
- calories
- 420
Instructions
- 1
Mix the paprika, brown sugar, salt, and pepper. Rub this spice mixture all over the pork shoulder.
- 2
Place the seasoned pork in the refrigerator. Let it rest for at least 2 hours or overnight.
- 3
Preheat your smoker to 225°F using hickory or oak wood.
- 4
Smoke the pork shoulder for 8-10 hours. Cook until the inside temperature reaches 195-205°F.
- 5
While the meat smokes, whisk the vinegar, ketchup, hot sauce, and brown sugar together.
- 6
Cover the pork loosely with foil. Let it rest for 30 minutes.
- 7
Shred the pork apart using two forks. Throw away any extra fat.
- 8
Toss the shredded pork with the sauce. Serve the meat on buns.
Chef's tips
Wrap the meat in butcher paper partway through smoking to push past the slow-cooking stall without softening the dark crust. Rest the pork fully before shredding to keep it juicy.
Storage
Refrigerate pulled pork in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat gently in a covered skillet with a splash of broth to keep it moist.
Common mistakes to avoid
- •Shredding the pork before letting it rest
- •Smoking at too high a temperature, which dries out the meat
Serving suggestions
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