cups wood chips, soaked for 1 hour in water to cover, then drain (hickory chips, preferred)
Serving Size: 1 (303) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 343 g50 %
Total Fat 38.2 g58 %
Saturated Fat 13 g64 %
Cholesterol 161 mg
Sodium 2169.5 mg
Dietary Fiber 3.8 g15 %
Sugars 13.2 g52 %
Protein 46 g
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.