PULLED PORK SANDWICHES WITH LEXINGTON VINEGAR SAUCE

PULLED PORK SANDWICHES WITH LEXINGTON VINEGAR SAUCE image

Yield 8

Number Of Ingredients 28

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For the rub:
1/4 cup freshly ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
For the pork:
6-pound to 8-pound pork shoulder (Boston butt)
For the mopping sauce (optional):
Leftover rub
2 cups cider vinegar
3 tablespoons freshly ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
Lexington Vinegar Sauce:
2 1/2c cider vinegar
1/2 c catsup
2T b. sugar
1T Crystal hot sauce
1T salt
1T hot red pepper flakes
1t fresh gound black pepper
1t white pepper
1 1/2 T favorite bbq rub
Combine all ingredients in a glass bowl or jar with 1/2C water and stir or shake until sugar dissolves.

Steps:

The night before you plan to barbecue, combine rub ingredients in a small bowl. Massage pork well with about half of the rub. Transfer pork to a plastic bag, and refrigerate it overnight. Store rest of rub in a covered container at room temperature. Before you begin to barbecue, remove pork from refrigerator. Pat down meat with another coating of rub. Let the pork sit at room temperature for about 45 minutes. Prepare smoker for barbecuing according to manufacturer's instructions, bringing temperature to 220 to 250 degrees. If you plan to baste the pork, stir any remaining rub together with mop ingredients and 1 cup water in a saucepan and warm the mixture over low heat. Transfer pork to the smoker and cook for about 1 1/2 hours per pound, or until it's falling-apart tender. The internal temperature of the meat should reach about 190 degrees. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style of smoker. Remove pork from smoker, wrap in foil and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown crust along with the lighter interior meat. If you wish, serve the barbecue sauce of your choice. Per serving: (based on 10 servings) 733 calories, 44g protein, 57g fat ( 20g saturated), 11g carbohydrate, 2,252mg sodium, 203mg cholesterol, 1g dietary fiber.