The trick is to smoke the meat and not make the meat smoke
Date:December 29, 2006 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Lexington Pulled Pork Shoulder
The 6.83 pound pork shoulder ready to be rubbed and refrigerated overnight
Spicy rub: Black pepper, cayenne pepper, mustard, garlic powder & white pepper
The spicy rub ready to mix
This finished product
The pork shoulder is rubbed and spends the night covered in the refrigerator
The pork will be served with a spicy and sweet N. Carolina style vinegar based sauce
Lexington sauce gets its kick from vinegar, tabasco sauce & red pepper flakes
The ingredients are ready to mix
The Lexington sauce is ready to serveThe pork shoulder ready to go out to the smoker
The pork shoulder ready to go out to the smoker
The pork shoulder after a 16 hour smoke and a one hour foil nap
Due to the late hour, I used a cleaver to make quick work of “pulling” the pork
The pork is sauced and ready to be served
The pork is served with cole slaw & some additional sauce on the side
The pork packed quite a kick, 15 minutes later my lips were still tingling
Pulled pork, chili, coleslaw, & squash
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This recipe came from BBQ USA and if you love vinegar based pulled pork, this recipe is right up your alley. The Lexington here refers to Lexington, North Carolina. This Lexington Vinegar Sauce has a spicy kick to it, provided by 4 tablespoons of red pepper flakes and tabasco sauce. A little ketchup . adds a sweet touch. The pork shoulder was smoked for 16 hours using apple wood, followed by an hour in a cooler wrapped in aluminum foil. This was the spiciest pulled pork I have made and is not for the tame.