Lexingtonstylepulledpork Recipes

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.

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.

Steps:

• In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

Steps:

• Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
• Chef's note:.
• This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce. If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.

Steps:

• Grilling Method: Indirect/Medium Heat
• Soak hickory or other flavor wood chips in water for 30 minutes. Place chips directly on gray-ashed charcoal if using a charcoal grill or in the smoker box if using a gas grill.
• Lightly oil the pork and season with salt and pepper. Place meat in the center of the cooking grate and cook slowly over low heat for 4 to 5 hours or until an instant-read meat thermometer registers 180°F-190°F. The meat should be very tender and falling apart. You'll know it's done when the bone pulls out clean as a whistle and the meat has shrunk in size.
• Let the meat rest for about 15 minutes. While it is still hot, pull meat from skin and fat. Discard all but the best meat. Shred or pull the meat apart with two forks. As you work, mix pork with enough sauce to moisten.
• Serve on white hamburger buns and top with North Carolina Coleslaw that has been dressed with the same sauce. Serve additional sauce on the side, if desired.

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.

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.