Lexington Style Pulled Pork
Experience the bold flavors of the South with this Lexington-Style Pulled Pork, a true barbecue classic that’s slow-smoked to perfection. Featuring a bone-in pork shoulder rubbed with a savory blend of kosher salt, black pepper, paprika, brown sugar, and garlic powder, this recipe is all about tender, melt-in-your-mouth pork infused with smoky hickory or applewood notes. The hallmark of this dish is its tangy Lexington-style barbecue sauce, a zesty mix of apple cider vinegar, ketchup, brown sugar, and a touch of heat from crushed red pepper flakes. After hours in the smoker, the pork is shredded and tossed in this flavorful sauce, creating the perfect balance of smoky, sweet, and tangy. Serve it piled high on toasted hamburger buns, optionally topped with crisp coleslaw for texture, and don’t forget extra sauce on the side for dipping. Whether it’s for a backyard barbecue or a family feast, this Southern favorite is guaranteed to impress.
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Ingredients
- 5 lbs Pork shoulder (bone-in, also called Boston Butt)
- 2 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 2 tbsp Brown sugar
- 1 tsp Garlic powder
- 1 cup Apple cider vinegar
- 1 cup Ketchup
- 2 tbsp Brown sugar (for the sauce)
- 1 tsp Crushed red pepper flakes
- 1 tbsp Worcestershire sauce
- 1 cup Water
- 8 Hamburger buns
- 2 cups Coleslaw (optional, for serving)
Directions
Step 1
1. Preheat your smoker to 250°F (121°C) and set it up for indirect cooking, with wood chips or chunks suitable for pork, such as hickory or applewood.
Step 2
2. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, and garlic powder to create a dry rub.
Step 3
3. Pat the pork shoulder dry with paper towels. Generously coat all sides of the pork shoulder with the dry rub, pressing it in to ensure it adheres.
Step 4
4. Place the pork shoulder on the smoker grate with the fat side facing up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C). Add wood chips periodically to maintain consistent smoke.
Step 5
5. While the pork smokes, prepare the Lexington-style barbecue sauce. In a medium saucepan, combine apple cider vinegar, ketchup, brown sugar, crushed red pepper flakes, Worcestershire sauce, and water. Simmer over medium heat for 15-20 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
Step 6
6. Once the pork reaches the desired internal temperature, remove it from the smoker and tent it loosely with aluminum foil. Let rest for 30 minutes to allow the juices to redistribute.
Step 7
7. Use two forks (or your hands if the meat is cool enough) to shred the pork into bite-sized pieces, removing and discarding any excess fat or bone.
Step 8
8. Toss the pulled pork with about half of the cooled barbecue sauce, reserving the rest for serving.
Step 9
9. Toast the hamburger buns lightly, if desired. Pile the pulled pork onto the buns and top with coleslaw for added crunch and flavor.
Step 10
10. Serve with additional barbecue sauce on the side, and enjoy your authentic Lexington-style pulled pork!
Nutrition Facts
| Serving size | (4006.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7612.5 |
| Total Fat 534.9g | 0% |
| Saturated Fat 182.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1611.6mg | 0% |
| Sodium 8843.6mg | 0% |
| Total Carbohydrate 294.3g | 0% |
| Dietary Fiber 126.3g | 0% |
| Total Sugars 140.4g | |
| Protein 527.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 714.1mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 7483.4mg | 0% |
Source of Calories