May 20, 2011

Lexington Pulled Pork

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

Credit: Todd Coleman

SERVES 12

FOR THE RUB:

4 tsp. sweet paprika

1 tbsp. dark brown sugar

1 tbsp. kosher salt

1 tsp. dry mustard powder

1 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. ground white pepper

1 tsp. cayenne

1 bone-in, skinless pork shoulder (about 6 lb.)

FOR THE SAUCE:

3 cups ketchup

2 cups apple cider vinegar

2 cups water

2 tbsp. sugar

4 tsp. kosher salt

2½ tsp. ground black pepper

1½ tsp. cayenne

1. Make the rub: Mix paprika, sugar, salt, mustard, garlic powder, both peppers, and cayenne in a bowl. Rub pork all over with spice mixture. Let sit at room temperature for 1 hour.

2. Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together ketchup, vinegar, sugar, salt, pepper, cayenne, and 2 cups water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes; cool.

3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place shoulder on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the thickest portion reads 190°, 4–6 hours. Remove shoulder from grill; let rest for 20 minutes. Shred pork, discard bones, and toss in a large serving dish with 1½ cups of the sauce. Serve with remaining sauce.