Lexington Pulled Pork

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In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a sweet-tart tomato-based sauce. Any successful barbecue relies on two things: heat and smoke. Use a kettle grill, bullet smoker, or even a gas grill. Don’t skimp on aromatic applewood (or other fruitwood) chunks or chips, which seal their sweet smoke flavor in the pulled pork. Serve with the traditional, ketchup-spiked Lexington-style red slaw.

Featured in “East Vs. West” by Dana Bowen in theJune/July 2011 issue. See more recipes and stories fromIssue 139.

Ingredients

For the rub:

1 Tbsp. plus 2 tsp. sweet paprika
1 Tbsp. dark brown sugar
1 Tbsp. kosher salt
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. dry mustard powder
1 tsp. ground black pepper
1 tsp. ground white pepper
One 6-lb. bone-in, skinless pork shoulder

For the sauce:

3 cups ketchup
2 cups apple cider vinegar
2 Tbsp. sugar
1 Tbsp. plus 1 tsp. kosher salt
2½ tsp. ground black pepper
1½ tsp. cayenne pepper

Instructions

Step 1

Make the rub: In a small bowl, stir together the paprika, brown sugar, salt, cayenne, garlic powder, mustard powder, and black and white peppers. Rub the pork all over with the spice mixture, then set aside at room temperature for 1 hour.

Step 2

Meanwhile, make the sauce: In a medium pot, whisk together the ketchup, vinegar, sugar, salt, black pepper, cayenne, and 2 cups of water and bring to a simmer over medium-high heat. Turn the heat to medium and continue cooking, stirring occasionally, until slightly thickened, about 15 minutes. Remove from the heat and set aside.

Step 3

Prepare your grill—use a kettle grill, bullet smoker, or gas grill.

If using a kettle grill, heat 50 coals in a chimney starter until ashy; pour over half the bottom grate. Place a foil pan filled with water over the other half. Place the top grate into the grill and open the grate door over the coals. Insert three to four soaked applewood chunks or chips onto the coals; close the grate. Cover the grill with the lid and heat for 10 minutes. Scrape the grate with a grill brush, then place the pork directly on the grate over the water-filled foil pan. Cover the grill and open the vents; position the top vents over the pork. Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.

If using a bullet smoker, crumple newspaper in the bottom of the smoker, inside the perforated ring; pile 100 coals on top. Set fire to the paper and heat until the coals are ashy. Place the smoker bowl over the coals, then pour in water to halfway up the sides. Place the bottom grate over the bowl and open all the vents. Insert the top grate, then place the pork directly on top. Cover with the lid and heat to 250°F. Place four soaked applewood chunks or chips onto the coals. Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.

If using a gas grill, remove the left-hand grill rack and place a pan of damp applewood chunks or chips on the burners. Replace the grill rack over the pan. Scrub the grates clean with a brush, then if desired, wipe the grates with an oil-soaked cloth. Turn all three burners to the highest heat. Preheat the grill until the grate is searing hot, about 10 minutes. Turn the middle burner off and place the pork directly on the grate over the burner with no heat. Close the grill and open the vents to circulate smoke evenly. Maintaining a temperature of 225°F–275°F, cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.

Step 4

Transfer the pork to a cutting board and set aside to rest for 20 minutes.

Step 5

When ready to serve, shred the pork, discarding any bones. Transfer the pork to a large serving dish and toss with 1½ cups of the sauce. Serve with the remaining sauce on the side.

Make the rub: In a small bowl, stir together the paprika, brown sugar, salt, cayenne, garlic powder, mustard powder, and black and white peppers. Rub the pork all over with the spice mixture, then set aside at room temperature for 1 hour.
Meanwhile, make the sauce: In a medium pot, whisk together the ketchup, vinegar, sugar, salt, black pepper, cayenne, and 2 cups of water and bring to a simmer over medium-high heat. Turn the heat to medium and continue cooking, stirring occasionally, until slightly thickened, about 15 minutes. Remove from the heat and set aside.
Prepare your grill—use a kettle grill, bullet smoker, or gas grill.

If using a kettle grill, heat 50 coals in a chimney starter until ashy; pour over half the bottom grate. Place a foil pan filled with water over the other half. Place the top grate into the grill and open the grate door over the coals. Insert three to four soaked applewood chunks or chips onto the coals; close the grate. Cover the grill with the lid and heat for 10 minutes. Scrape the grate with a grill brush, then place the pork directly on the grate over the water-filled foil pan. Cover the grill and open the vents; position the top vents over the pork. Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.

If using a bullet smoker, crumple newspaper in the bottom of the smoker, inside the perforated ring; pile 100 coals on top. Set fire to the paper and heat until the coals are ashy. Place the smoker bowl over the coals, then pour in water to halfway up the sides. Place the bottom grate over the bowl and open all the vents. Insert the top grate, then place the pork directly on top. Cover with the lid and heat to 250°F. Place four soaked applewood chunks or chips onto the coals. Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.

If using a gas grill, remove the left-hand grill rack and place a pan of damp applewood chunks or chips on the burners. Replace the grill rack over the pan. Scrub the grates clean with a brush, then if desired, wipe the grates with an oil-soaked cloth. Turn all three burners to the highest heat. Preheat the grill until the grate is searing hot, about 10 minutes. Turn the middle burner off and place the pork directly on the grate over the burner with no heat. Close the grill and open the vents to circulate smoke evenly. Maintaining a temperature of 225°F–275°F, cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours.
Transfer the pork to a cutting board and set aside to rest for 20 minutes.
When ready to serve, shred the pork, discarding any bones. Transfer the pork to a large serving dish and toss with 1½ cups of the sauce. Serve with the remaining sauce on the side.