Lexington Pulled Pork Recipe | Saveur

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.

Yield: serves 12

Time:

5 hours

For the rub:

• 4 tsp. plus 1 tsp. candy paprika
• 1 tbsp. darkish brown sugar
• 1 tbsp. kosher salt
• 1 tsp. Cayenne pepper
• 1 tsp. dry mustard powder
• 1 tsp. garlic powder
• 1 tsp. floor black pepper
• 1 tsp. floor 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. floor black pepper
• 1½ tsp. Cayenne pepper

Directions

1. Make the rub: To a small bowl, stir collectively the paprika, brown sugar, salt, Cayenne, mustard, garlic powder, and black and white peppers. Rub the pork throughout with the spice combination, then put aside at room temperature for 1 hour.
2. In the meantime, make the sauce: In a medium pot, whisk collectively the ketchup, vinegar, sugar, salt, black pepper, Cayenne, and a pair of cups water; carry to a simmer over medium-high warmth. Prepare dinner, stirring, till barely thickened, about quarter-hour. Take away from warmth and put aside.
3. Put together your grill utilizing the kettle grill, bullet smoker, or gasoline grill technique, utilizing apple wooden chunks or chips (see saveur.com for more information). Place the pork straight on the grill grate. Sustaining a temperature of 225°F–275°F (if utilizing a kettle grill or bullet smoker, replenish your fireplace with unlit coals, as wanted), prepare dinner till a thermometer inserted within the thickest portion of the roast reads 190°F, 4–6 hours. Take away the shoulder from grill and put aside to relaxation for 20 minutes.
4. When able to serve, shred the pork, discard any bones, switch meat to a big serving dish, and toss with 1½ cups of the reserved sauce. Serve with remaining sauce on the facet.