Spicy BBQ Sauce Hack for Smoked Pulled Pork

Method

1. 1In a saucepan over low heat, combine about half a bottle of Royal Nova Company Sweet with a Little Heat BBQ Sauce with a third to half a bottle of The Spicy Boys Penthouse Punch.The BBQ sauce brings body and sweetness; the hot sauce loosens it and adds heat and sharpness. Keep the heat low — you are warming and combining, not reducing, and sugary sauces scorch quickly on the bottom of a pan. Any BBQ sauce and hot sauce whose flavours you like will work with the same method.
2. 2Add a knob of butter, a small dash of apple cider vinegar and a shake of Bar-b-quispice, and stir over low heat for about 2 minutes until velvety smooth.Butter rounds off the sharp edge of the hot sauce and gives the sauce a glossy, velvety body that clings to meat. The cider vinegar adds tang to cut through fatty pork, and the rub ties the sauce to the seasoning on the pork itself. Keep stirring and stop once everything is fully combined.
3. 3Scrape every bit into a container with a spatula and set it aside to cool, or use it straight away.Pour it while it is warm and loose; it thickens as it cools. It is ready to use hot if you need a sauce right now. Covered in the fridge, it will easily keep for the length of the pork cook.
4. 4Coat the pork shoulder with Penthouse Punch as a binder, season it liberally with Bar-b-quispice and Oh Porky, and let it sit at room temperature for about 30 minutes.The hot sauce is a binder here, not the seasoning — a thin, tacky layer that holds the rub on. The rubs do the seasoning and build the bark, so be generous on a cut this big. Thirty minutes lets the rub draw a little moisture and set before it goes on the smoker.
5. 5Smoke on the Traeger Woodridge Pro at 275°F with a MEATER probe in, until the pork reaches around 170–175°F internal and the bark looks right.275°F is a touch above classic low and slow, which shortens the cook without hurting a forgiving cut like shoulder. The stall usually arrives somewhere in the 150s–160s as moisture evaporates from the surface; ride it out rather than wrapping early, because this is where the bark forms. Wrap on appearance as much as the number — the bark should be dark and set, not wet or sticky.
6. 6Move the pork into a foil tray with extra foil balled up to fill the empty space, add butter, apple cider vinegar and Oh Porky, and cover the tray with foil.Filling the empty space keeps the liquid pooled around the meat rather than spread thin across the tray. Butter adds richness, the vinegar brings tang, and the extra rub seasons the braising liquid so it carries flavour into the meat. Seal the foil tightly so the steam stays in.
7. 7Return it to the smoker, or to the oven, at 275–300°F until probe tender, around 195–198°F internal.Once wrapped, the pork takes on no more smoke, so the oven does the same job if you need the smoker for something else. Probe tender is the real test: the probe should slide in everywhere with almost no resistance. The number is a guide — collagen breaking down is what makes shoulder pull, and it finishes on its own schedule.
8. 8Rest the pork for about 2 hours, then shred it and pour the sauce all over, mixing it through.A long rest lets the temperature even out and the juices settle back into the meat, and it makes the shoulder much easier to handle. Keep it covered in the tray so it stays hot. Pull out the bone if there is one and any large pieces of fat, shred, and mix the sauce through so every piece is coated rather than just the top.
9. 9Build loaded nachos in two full layers: tortilla chips, sauced pulled pork, Cracker Barrel cheese and Tyler's Hot Stuff Hot Mix, with jalapeños, red peppers and red onion.Two layers means the chips underneath get pork and cheese too, not just the top. The video does not show how the cheese was melted; as a guide, a hot oven or grill around 400°F for 5–10 minutes melts it without drying out the pork or scorching the chips.
10. 10For sandwiches, pile the sauced pork on a bun with pickles, red onion, mustard and more of the sauce.Pickles and raw onion cut through the sweetness and heat of the sauce, and mustard adds a sharp edge that has always suited pork. A soft bun soaks up the extra sauce; toast it if you want it to hold up longer.

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