Pulled Pork w/ Carolina Style Vinegar Sauce on the Slow and Sear Kamado | How to make Pulled Pork

Pulled Pork with North Carolina Style Sauce Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/ Slow 'N Sear Kamado - Pulled Pork Ingredients: - Pork Butt - Course Kosher Salt (for dry brine) - Rocky's Run - Olive Oil For the North Carolina Style Sauce: Visit https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-north-carolina-hill-country-bbq-sauce-recipe for full sauce recipe and details! Pork Butt Preparation and Dry Brine: Unpackage and rinse the pork butt. Remove all or most of the fat cap from the bottom. Remove any hard pieces of fat. Cover entire pork butt with kosher salt and place on rack in fridge for 24-48 hours uncovered. When ready to cook, season generously with Rocky's Rub. The Cook: Setup your Slow 'N Sear Kamado for a low temp cook 225-250F. Cook at this temperature until you develop a good bark (your preference). Once you achieve the bark you like, wrap in a double layer of foil and increase the Kamado temperature to 275F. Continue cooking until the pork butt reaches 200-205F internal temperature. Remove from cooker and place in cooler wrapped in towels for 2 hours. Remove, unwrap, shred and enjoy with or without your sauce! ENJOY! VIDEO HOSTED AND PRODUCED BY EVERYDAY BBQ http://www.youtube.com/everydaybbq