Lexington Pulled Pork

Name: Lexington Pulled Pork
Cook time: PT0D5H0M
Total time: PT0D5H0M
Yield: serves 12
Ingredients: 4 tsp. plus 1 tsp. sweet paprika; 1 tbsp. dark brown sugar; 1 tbsp. kosher salt; 1 tsp. Cayenne pepper; 1 tsp. dry mustard powder; 1 tsp. garlic powder; 1 tsp. ground black pepper; 1 tsp. ground white pepper; One 6-lb. bone-in, skinless pork shoulder; 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

East or west, it’s all in the details.

Serves
serves 12
Time
5 hours

TODD COLEMAN

By Dana Bowen

Published on August 31, 2021

In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a 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 fruitwood chips, which seal their sweet smoke flavor in the pulled pork. And for even more ‘cue secrets, check out some of our favorite barbecue recipes from around the world.

Featured in: "East Vs. West: North Carolina Pulled Pork."

Ingredients

For the rub:

4 tsp. plus 1 tsp. sweet paprika
1 tbsp. dark brown sugar
1 tbsp. kosher salt
1 tsp. Cayenne pepper
1 tsp. dry mustard powder
1 tsp. garlic 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

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Instructions

Step 1

Make the rub: To a small bowl, stir together the paprika, brown sugar, salt, Cayenne, mustard, garlic 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 water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes. Remove from heat and set aside.

Step 3

Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using apple wood chunks or chips (see saveur.com for more info). Place the pork directly on the grill grate. Maintaining a temperature of 225°F–275°F (if using a kettle grill or bullet smoker, replenish your fire with unlit coals, as needed), cook until a thermometer inserted in the thickest portion of the roast reads 190°F, 4–6 hours. Remove the shoulder from grill and set aside to rest for 20 minutes.

Step 4

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

Make the rub: To a small bowl, stir together the paprika, brown sugar, salt, Cayenne, mustard, garlic 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 water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes. Remove from heat and set aside.
Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using apple wood chunks or chips (see saveur.com for more info). Place the pork directly on the grill grate. Maintaining a temperature of 225°F–275°F (if using a kettle grill or bullet smoker, replenish your fire with unlit coals, as needed), cook until a thermometer inserted in the thickest portion of the roast reads 190°F, 4–6 hours. Remove the shoulder from grill and set aside to rest for 20 minutes.
When ready to serve, shred the pork, discard any bones, transfer meat to a large serving dish, and toss with 1½ cups of the reserved sauce. Serve with remaining sauce on the side.