Best Lexington Pulled Pork Shoulder Recipes

PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE

Steps:

• Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
• Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
• Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
• Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.

LEXINGTON PULLED PORK SHOULDER

Steps:

• Make the rub: add all the rub ingredients to a small bowl; stir to mix; set aside 1 ½ tablespoons of the rub for the Lexington Vinegar Sauce.
• Sprinkle remaining rub all over the pork, patting it onto the meat with your fingers.
• Set up grill for indirect grilling; for gas grill, place all of the wood chips in the smoker box; run the grill on high until you see smoke, then decrease heat to medium-low.
• When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours (instant read thermometer should read 195°; if the pork starts to brown too much (and it probably will), cover it loosely with foil, but remember that those browned bits are good, too.
• Make the sauce: add sauce ingredients plus 1 ½ tablespoon reserved rub to a large nonreactive bowl along with ½ cup water.
• Whisk until the sugar and salt dissolve; store in refrigerator until ready to use; bring to room temperature before using.
• Make the slaw: Remove core from the cabbage and discard.
• Cut cabbage into 8 chunks; finely chop cabbage in a food processor using the metal blade and pulsing the motor; work in several batches so you don't overcrowd the processor bowl.
• Transfer cabbage to a large bowl; stir in 2 ½ cups Lexington Vinegar Sauce; taste for seasoning, adding more vinegar sauce as necessary; can be made up to 4 hours ahead; store in the refrigerator covered.
• When pork is done, transfer to a cutting board, cover it loosely with foil; let rest for 20 minutes.
• Then pull the pork into large pieces, discarding any bones or lumps of fat.
• Using a fork, pull each piece of pork into thin shreds; transfer pulled pork to a large foil pan and stir in 1 to 1 ½ cups vinegar sauce-enough to keep the meat moist.
• To serve: mound the pulled pork onto hamburger buns; top with coleslaw and let everyone add more vinegar sauce to taste.

PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE

Steps:

• Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
• Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
• Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
• Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.