Lexington Style Vinegar Pulled Pork Sauce Recipes

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PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE



Pulled Pork Shoulder with Lexington Style Dip Sauce image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (6 to 8-pound) pork shoulder
Salt
1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon sugar
1/2 cup water

Steps:

  • Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
  • Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
  • Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
  • Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.

LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE



Lexington-Style Vinegar Pulled Pork Sauce image

Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.

Provided by iris5555

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 cup cider vinegar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes (original recipe called for up to 1 1/2 tsp)
1 tablespoon white sugar
2 tablespoons brown sugar
1/4 teaspoon fresh ground black pepper
1/4 cup ketchup

Steps:

  • Mix all ingredients together and let sit for at least 10 minutes.
  • The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.

Nutrition Facts : Calories 276.1, Fat 0.5, SaturatedFat 0.1, Sodium 3308, Carbohydrate 60, Fiber 1.5, Sugar 53.9, Protein 1.6

LEXINGTON-STYLE PULLED PORK



Lexington-Style Pulled Pork image

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.

Provided by DrGaellon

Categories     Pork

Time 5h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons sweet paprika
2 tablespoons ground black pepper
2 tablespoons brown sugar
2 tablespoons kosher salt
4 -5 lbs boneless pork shoulder
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes

Steps:

  • Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers. Spread dry rub all over pork and rub in well. Allow to rest 15 minutes to 24 hours.
  • Prepare charcoal grill for indirect heat (place all the coals on one side). Soak 4 cups of wood chips in water for 15-30 minutes. Place the chips on the coals. Heat the top grill with the lid on for 5 minutes. Place the pork on the top grate on the side away from the coals. Open the top air vents fully, and position them over the meat. Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day). Leave undisturbed 2 hours.
  • Transfer pork to a disposable aluminum roasting pan. Wrap with a double layer of aluminum foil. Place in a preheated 325°F oven for 2-3 hours longer, until fork-tender. Let rest covered for 30 minutes.
  • Remove the fat cap and set aside on a plate. Shred the meat into a bowl, discarding any large hunks of fat or gristle. Pull off the "bark" (the dark brown "skin") from the fat cap; discard the remaining fat.
  • Whisk the sauce ingredients together in a bowl. Pour 1/2 cup over the pulled pork; serve the rest on the side.
  • Serve between slices of white bread, with pickle slices.

Nutrition Facts : Calories 624.2, Fat 46.2, SaturatedFat 16, Cholesterol 161.2, Sodium 2288.5, Carbohydrate 11.2, Fiber 1.1, Sugar 8.7, Protein 38.6

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