Prep 1 hr
Cook 6 hrs
- 4 teaspoons sweet paprika
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1⁄2-1 teaspoon cayenne pepper
- 1 (5 -7 lb) boston butt
- 10 -12 hamburger buns
Lexington Vinegar Sauce
- 2 1⁄2 cups cider vinegar
- 1⁄2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce (Crystal hot sauce)
- 4 teaspoons salt
- 4 teaspoons hot red pepper flakes
- 1 teaspoon fresh ground black pepper
- 1 teaspoon white pepper
- 1 medium head green cabbage
- coarse salt
- 4 -6 cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)
- 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.