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Whole-Hog Style Pulled Pork

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Our independently developed adaptation of Rodney Scott’s publicly documented whole-hog technique, scaled to a bone-in pork shoulder. Research Draft – not yet kitchen-tested.

Ingredients

Scale

For the pork

  • 1 bone-in pork shoulder (pork butt), 7–9 lb, skin on if available
  • 3 tbsp coarse kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp cayenne pepper

For the vinegar-pepper sauce

  • 2 cups cider vinegar
  • 1 tbsp coarse black pepper
  • 2 tsp crushed red pepper flakes
  • 1 tbsp salt
  • 1 tsp sugar (optional)

Instructions

  1. Combine all sauce ingredients and shake well. Rest while you prep the pork.
  2. Season the shoulder evenly with salt, pepper and cayenne. Rest 30–45 minutes at room temperature, or overnight refrigerated.
  3. Smoke at a steady 250°F, skin side up if present, for even rendering.
  4. Baste with the vinegar sauce every 45–60 minutes throughout the cook.
  5. Cook to probe-tender, typically 195–204°F internal – roughly 1 to 1.5 hours per pound.
  6. Rest 30–60 minutes, then pull by hand or with two forks, working in any crisped skin.
  7. Toss with a few more tablespoons of sauce before serving; put the rest on the table.

Notes

145°F + 3 minutes rest is the USDA minimum safety temperature for whole cuts of pork – this shoulder is cooked well past that, to 195–204°F, for pullable texture, not safety.

Find it online: https://howtomakebbq.com/methods/rodney-scott-inspired-pulled-pork-vinegar-sauce/