Pulled Pork Sandwiches With Lexington Vinegar Sauce Recipes

LEXINGTON PULLED PORK SHOULDER

Steps:

• Make the rub: add all the rub ingredients to a small bowl; stir to mix; set aside 1 ½ 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 ½ tablespoon reserved rub to a large nonreactive bowl along with ½ 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 ½ 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 ½ 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.

NORTH CAROLINA PULLED PORK SANDWICH

Steps:

• 1. Place pork roast in a dutch oven. Pour BBQ sauce and Coke over roast. Cover with a tightly fitting lid. Wrap entire pan with aluminum foil to ensure a tight fit. Cook at 320 degrees for 4-4 1/2hrs. After 4 1/2hrs remove from oven and check to see if meat falls apart easily; if not, raise temp to 350 degrees and return to oven for another 30-40 mintues. Remove from oven and remove roast from juices. Pull meat apart slowly removing visible fat. Shred meat. You can spearate meat at this point if wanted into two groups (this is what I do); in one group add some of the juices that the meat was cooked in for a sweeter pork sandwich; in the other group leave the meat as is and serve with the Lexington-style coleslaw for a true North Carolina BBQ sandwich.
• 2. LEXINGTON-STYLE BBQ SAUCE: Combine the cider vinegar, ketchup, brown sugar, sugar, kosher salt, white pepper, red pepper and black pepper in a medium, nonreactive bowl. Let stand at least 10 minutes, stirring occationally. Can be made up to 1 week ahead and stored in the refigerator.
• 3. NORTH CAROLINA COLESLAW: Combine the coleslaw mix and 3/4 cup of the Lexington-style BBQ sauce in medium bowl. Refrigerate, covered 2 hr or overnight.
• 4. TO ASSEMBLE: To hamburger buns layer pulled pork (piled high)then North Carolina coleslaw. You may add a little more of the Lexington-style BBQ on top for an extra kick if wanted.

LEXINGTON-STYLE PULLED PORK

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.

PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE

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.

PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
• For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
• Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
• Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
• For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
• For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.