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    You are in: Home / Recipes / Lexington Pulled Pork Shoulder Recipe
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    Lexington Pulled Pork Shoulder

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    1 hrs

    6 hrs

    ratherbeswimmin''s Note:

    Steven Raichlen

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    Units: US | Metric



    • 1 (5 -7 lb) boston butt
    • 10 -12 hamburger buns

    Lexington Vinegar Sauce

    Lexington Slaw

    Other Ingredients

    • 4 -6 cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)


    1. 1
      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.
    2. 2
      Sprinkle remaining rub all over the pork, patting it onto the meat with your fingers.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Make the sauce: add sauce ingredients plus 1 ½ tablespoon reserved rub to a large nonreactive bowl along with ½ cup water.
    7. 7
      Whisk until the sugar and salt dissolve; store in refrigerator until ready to use; bring to room temperature before using.
    8. 8
      Make the slaw: Remove core from the cabbage and discard.
    9. 9
      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.
    10. 10
      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.
    11. 11
      When pork is done, transfer to a cutting board, cover it loosely with foil; let rest for 20 minutes.
    12. 12
      Then pull the pork into large pieces, discarding any bones or lumps of fat.
    13. 13
      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.
    14. 14
      To serve: mound the pulled pork onto hamburger buns; top with coleslaw and let everyone add more vinegar sauce to taste.

    Ratings & Reviews:


    Nutritional Facts for Lexington Pulled Pork Shoulder

    Serving Size: 1 (303 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 684.8
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 12.9 g
    Cholesterol 161.0 mg
    Sodium 2169.4 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 3.7 g
    Sugars 13.2 g
    Protein 46.0 g

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