Name: Lexington Pulled Pork Shoulder
Cuisine: International
Ingredients: Rub; 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; Pork; 1 (5 -7 lb) boston butt; 10 -12 hamburger buns; Lexington Vinegar Sauce; 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; Lexington Slaw; 1 medium head green cabbage; coarse salt; Other Ingredients; 4 -6 cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)

Ingredients

Rub

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

Pork

Method

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1.
Make the rub: add all the rub ingredients to a small bowl; stir to mix; set aside 1 1/2 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 1/2 tablespoon reserved rub to a large nonreactive bowl along with 1/2 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 1/2 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 1/2 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.

Lexington Pulled Pork Shoulder

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