Loving the bark on my pulled pork

I absolutely love Texas-style bbq. Salt. Pepper. Smoke. I rarely stray from this perfect combination.

But living in North Carolina where Pork is King, I've come to love the kick that a good vinegar-based sauce can bring to the table. Slightly tangy, tiniest bit sweet, little bit of heat.

After 3 years of experimenting, here's my current method for making killer pulled pork:

Method

• ⁠Bind with mustard and season liberally with Killer Hogs TX Brisket Rub, bring on that pepper!
• ⁠Dry brine in the fridge overnight
• ⁠Smoke over Pecan at 250-275
• ⁠Mop every hour with a home made Vinegar Sauce from Chef Tom at ATBBQ (ACV, brown sugar, ketchup, red pepper flakes, salt)

The sauce is so simple yet adds such an incredible flavor with the tiniest touch of sweetness. The sugars in this help develop the most incredible bark i've ever had or seen on a pulled pork.

I recently did 2 butts for my neighbor to take on vacation with his family (all local to North Carolina) who raved about it and told me, a yankee, that I should start selling it.