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Pioneering families from the Carolinas brought delicious dinner recipes with them to Texas. Decades ago they brought “pulled pork” to north and eastern Texas. Pulled pork is slow cooked and is “pulled” rather than chopped. The barbeque chef hand-pulls the meat into juicy threads of meat and then covers it with sauce. The Eastern states traditionally do not use tomato-based BBQ sauces. Their sauces are vinegar-based. Texans have embraced this cooking technique and it is has become a Texas favorite. This authentic sauce will impress your family and friends and add some pucker to your pulled pork.

Mop & Sauce:


  • 1½ Cup apple cider vinegar
  • 1½ Cup Water
  • Cup Worcestershire sauce
  •   Cup brown sugar
  • 2 Tbl black pepper
  • 2 Tbl white sugar
  • 1 Tbl salt
  • 1 Tbl paprika
  • 1½ Tsp cayenne pepper
  • 1½ Tsp dry mustard

Mix the above ingredients and bring to a boil.  Reduce heat and simmer for about two hours.  Divide the liquid in to two portions, one to use for mopping the roast and the other to serve with the pork.



Generously rub a 5-10 lbs. picnic shoulder or Boston Butt with KA-Ranch David's Overall Rib Rub or Wild Willy's No. 1derful Rub. Wrap it in plastic wrap and set it in the refrigerator overnight.

Prepare a BBQ smoker and pre-heat it to 220-240ºF.  Smoke the pork roast for about 1½ hours per pound, mopping with the sauce every hour or so.  

The meat is done when the internal temperature reaches 190ºF.  Using a fork, pull the meat apart, shredding it into 1-2” long strips.  Separate and discard the fat from the meat.  Serve on fresh rolls, spooning the sauce onto the sandwich and enjoy! If the sauce doesn’t drip off your elbow, you don’t have enough sauce on your sandwich!