Lexington Pulled Pork Shoulder

26 ingredients
14 steps

Ingredients

  • Rub
  • 4 teaspoons sweet paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon cayenne pepper
  • Pork
  • 1 (5 -7 lb) boston butt
  • 10 -12 hamburger buns
  • Lexington Vinegar Sauce
  • 2 1/2 cups cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce (Crystal hot sauce)
  • 4 teaspoons salt
  • 4 teaspoons hot red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon white pepper
  • Lexington Slaw
  • 1 medium head green cabbage
  • coarse salt
  • Other Ingredients
  • 4 -6 cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)

Directions

  1. 1
    Make the rub: add all the rub ingredients to a small bowl; stir to mix; set aside 1 1/2 tablespoons of the rub for the Lexington Vinegar Sauce.
  2. 2
    Sprinkle remaining rub all over the pork, patting it onto the meat with your fingers.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Make the sauce: add sauce ingredients plus 1 1/2 tablespoon reserved rub to a large nonreactive bowl along with 1/2 cup water.
  7. 7
    Whisk until the sugar and salt dissolve; store in refrigerator until ready to use; bring to room temperature before using.
  8. 8
    Make the slaw: Remove core from the cabbage and discard.
  9. 9
    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.
  10. 10
    Transfer cabbage to a large bowl; stir in 2 1/2 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.
  11. 11
    When pork is done, transfer to a cutting board, cover it loosely with foil; let rest for 20 minutes.
  12. 12
    Then pull the pork into large pieces, discarding any bones or lumps of fat.
  13. 13
    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 1/2 cups vinegar sauce-enough to keep the meat moist.
  14. 14
    To serve: mound the pulled pork onto hamburger buns; top with coleslaw and let everyone add more vinegar sauce to taste.

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