I received this recipe from a local business owner here in Palm Springs. He was born in and grew up in Tennessee. This is an easy recipe to make and its worth the time and effort when you sit down for the meal.
Apple Cider vinegar doesn’t have a pleasant smell or taste. I use pork shoulders for this recipe. After mixing the brine in a large stockpot, place the pork shoulder in the brine. Keep cold and marinate for at least 6 hrs.; not more than 24 hrs.
Preheat the oven to 500º. Yes, that’s right – 500º. Before placing the stockpot in the over, make sure that you have used tin foil to seal up the stockpot. Place the pot in the oven and leave it. Check hourly. If the mop is evaporating too quickly, make more mop, add and reseal the pot.
This is an awesome recipe for Pulled Pork. It has that tangy, vinegar-based flavor that is extremely pleasing to ones palate. This recipe is so good that I had a vegetarian try my pulled pork and fell in love with it. Many compliments to the person who came up with this recipe.
Pulled Pork goes well with Black eye peas, greens and Texas Pete hot sauce. If you should want to make a sandwich, any bread that you like will do. I find that using the “Hawaiian” Sweet Rolls adds in some additional flavor, creating a pleasurable eating experience.
2 quarts cider vinegar (must be cider vinegar – white vinegar just isn’t as good)
2 quarts water
3/4 cup kosher salt
1/4 cup chili powder (hotter or less hot to your pleasure – can use cayenne but I find the chili powder is more flavorful)
1 tablespoon fresh ground black pepper
2 cloves garlic (optional)
1 teaspoon cumin (optional)
6 lb. Pork Shoulder (I cook up to 14 lbs.)
Mix up and allow to sit for at least 24 hours before using.
Marinating the pork:
Place pork in a deep pan and cover to within one inch of the top of the meat with mop. Cover tightly and allow to marinate for six to 24 hours in the refrigerator.
Cooking the pork:
Preheat oven to 500 degrees. Place pan of Pork and Hog mop in oven. Cook till done (two and a half to three hours for a roast; up to five hours for a whole shoulder). Check hourly. If the mop is evaporating too quickly, make more mop add and reseal the pot.
Pulled Pork Finishing Sauce (Sweet Hot)
1.5 cups cider vinegar
1.5 tablespoons salt
3 tablespoons brown sugar
1 teaspoon cayenne
1 teaspoon red pepper flakes
Mix all ingredients together. Make this sauce at least 24 hrs. ahead of time.