Lexingtonstylepulledpork Recipes

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PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE



Pulled Pork Shoulder with Lexington Style Dip Sauce image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (6 to 8-pound) pork shoulder
Salt
1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon sugar
1/2 cup water

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 VINEGAR PULLED PORK SAUCE



Lexington-Style Vinegar Pulled Pork Sauce image

Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.

Provided by iris5555

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 cup cider vinegar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes (original recipe called for up to 1 1/2 tsp)
1 tablespoon white sugar
2 tablespoons brown sugar
1/4 teaspoon fresh ground black pepper
1/4 cup ketchup

Steps:

  • Mix all ingredients together and let sit for at least 10 minutes.
  • The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.

Nutrition Facts : Calories 276.1, Fat 0.5, SaturatedFat 0.1, Sodium 3308, Carbohydrate 60, Fiber 1.5, Sugar 53.9, Protein 1.6

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



Lexington-Style Pulled Pork for Slow Cooker Recipe - (4.3/5) image

Provided by nnlester

Number Of Ingredients 20

Spice Rub:
4-5 pound Boston butt or shoulder
2 tbsp. paprika
2 tbsp. ground black pepper
2 tbsp. brown sugar
1 tbsp. table salt
Cooking Liquid for Slow Cooker:
1/2 cup cider vinegar
3 tbsp. tomato paste
2 tbsp. brown sugar
2 cups water
2 tbsp. liquid smoke
Lexington BBQ Sauce:
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tbsp. sugar
3/4 tsp. table salt
1/2 tsp. ground black pepper
1/2 tsp. red pepper flakes

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 BBQ CHOPPED PORK AND SLAW



Lexington BBQ Chopped Pork and Slaw image

Discover the regional flavor of Lexington BBQ Chopped Pork and Slaw. This Lexington BBQ dish is made with rich, savory Heinz Kentucky Bourbon BBQ Sauce.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 12 servings

Number Of Ingredients 8

2 tsp. black pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. liquid smoke
1 pork shoulder (3 lb.)
3 cups coleslaw blend (cabbage slaw mix)
1-1/2 cups HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
12 hamburger buns

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Combine dry seasonings. Rub liquid smoke, then seasoning mixture evenly onto all sides of meat. Place in disposable 13x9-inch foil pan sprayed with cooking spray.
  • Grill meat 3 hours or until very tender, turning meat a quarter turn every 30 min. Meanwhile, toss coleslaw blend with 1/4 cup barbecue sauce. Refrigerate until ready to serve.
  • Remove pan from grill; let meat stand 5 min. Use 2 forks to pull meat into shreds. Add remaining barbecue sauce; mix lightly.
  • Fill buns with meat mixture and coleslaw just before serving.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 12 g, Protein 20 g

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