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-STYLE PULLED PORK FOR SLOW COOKER RECIPE - (4.3/5)

Steps:

• Combine spice rub ingredients in a small bowl. Massage entire roast with spice mixture. (Roast maybe wrapped tightly and refrigerated for up to one day. Heat 2 tsp. vegetable oil in slow cooker insert (or in a large skillet if your insert cannot go on the stove top). Add pork, turning to brown on all sides, about 5 minutes. Remove pork to a plate; whisk 3/4 cup water into drippings. If using a skillet transfer the liquid to slow cooker. Whisk together Cooking Liquid for Slow Cooker (vinegar, tomato paste, brown sugar and water). Add to slow cooker, then add pork, cover and cook on low for 6 to 8 hours. Remove the pork and transfer to a cutting board. Cover with aluminum foil and allow to cool for 30 minutes. Pull pork apart or roughly chop and put into a shallow baking dish. Mix in 1/2 cup Lexington BBQ sauce. Add several ladles of the cooking liquid and salt to taste. Cover with foil and put into a 275 degree oven for about an hour or until it is very tender. Serve remaining BBQ Sauce at the table.

LEXINGTON-STYLE PULLED PORK

Steps:

• Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers. Spread dry rub all over pork and rub in well. Allow to rest 15 minutes to 24 hours.
• Prepare charcoal grill for indirect heat (place all the coals on one side). Soak 4 cups of wood chips in water for 15-30 minutes. Place the chips on the coals. Heat the top grill with the lid on for 5 minutes. Place the pork on the top grate on the side away from the coals. Open the top air vents fully, and position them over the meat. Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day). Leave undisturbed 2 hours.
• Transfer pork to a disposable aluminum roasting pan. Wrap with a double layer of aluminum foil. Place in a preheated 325°F oven for 2-3 hours longer, until fork-tender. Let rest covered for 30 minutes.
• Remove the fat cap and set aside on a plate. Shred the meat into a bowl, discarding any large hunks of fat or gristle. Pull off the "bark" (the dark brown "skin") from the fat cap; discard the remaining fat.
• Whisk the sauce ingredients together in a bowl. Pour 1/2 cup over the pulled pork; serve the rest on the side.
• Serve between slices of white bread, with pickle slices.

RODNEY SCOTT'S SECRET EASTERN CAROLINA BARBECUE SAUCE

Steps:

• Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
• Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
• Transfer into a plastic squeeze bottle or other vessel.