Best Pulled Pork Shoulder With Lexington Style Dip Sauce Recipes

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

Ingredients

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-STYLE BBQ SAUCE

Lexington-Style Bbq Sauce image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.

Provided by Elizabeth Karmel

Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup ketchup

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.

LEXINGTON-STYLE PULLED PORK

Lexington-Style Pulled Pork image

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.

Provided by DrGaellon

Categories Pork

Time 5h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons sweet paprika
2 tablespoons ground black pepper
2 tablespoons brown sugar
2 tablespoons kosher salt
4 -5 lbs boneless pork shoulder
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 624.2, Fat 46.2, SaturatedFat 16, Cholesterol 161.2, Sodium 2288.5, Carbohydrate 11.2, Fiber 1.1, Sugar 8.7, Protein 38.6

LEXINGTON PULLED PORK SHOULDER

Lexington Pulled Pork Shoulder image

Make and share this Lexington Pulled Pork Shoulder recipe from Food.com.

Provided by ratherbeswimmin

Time 7h

Yield 10-12 serving(s)

Number Of Ingredients 21

Ingredients

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
1 (5 -7 lb) boston butt
10 -12 hamburger buns
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
1 medium head green cabbage
coarse salt
4 -6 cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)

Steps:

Make the rub: add all the rub ingredients to a small bowl; stir to mix; set aside 1 ½ tablespoons of the rub for the Lexington Vinegar Sauce.
Sprinkle remaining rub all over the pork, patting it onto the meat with your fingers.
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.
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.
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.
Make the sauce: add sauce ingredients plus 1 ½ tablespoon reserved rub to a large nonreactive bowl along with ½ cup water.
Whisk until the sugar and salt dissolve; store in refrigerator until ready to use; bring to room temperature before using.
Make the slaw: Remove core from the cabbage and discard.
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.
Transfer cabbage to a large bowl; stir in 2 ½ 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.
When pork is done, transfer to a cutting board, cover it loosely with foil; let rest for 20 minutes.
Then pull the pork into large pieces, discarding any bones or lumps of fat.
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 ½ cups vinegar sauce-enough to keep the meat moist.
To serve: mound the pulled pork onto hamburger buns; top with coleslaw and let everyone add more vinegar sauce to taste.