Tuesday, February 10, 2009

Lexington Style Pulled Pork

All I can say is yummy. This dish is worth the time to make. My husband is still asking if there is leftovers. And the smell from cooking this had neighbors over most of the cooking time asking what I was making. The recipe came from the August/September 2006 magazine. The bbq sauce that you make for this is different from regular bbq sauces but really does taste good with this pork.

Spice Rub and Pork
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons black pepper
1 tablespoon salt
1 (4 to 5 pound) boneless pork shoulder roast
4 cups wood chips

Lexington BBQ Sauce
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes

For the spice rub and pork: Combine spices, sugar, and salt in a small bowl, breaking up any lumps as necessary. Massage entire pork with spice mixture. (Roast may be wrapped tightly and refrigerated for up to 1 day.)
Soak wood chips in bowl of water to cover for 15 minutes. Open bottom grill vents. Light chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash. Pour coals into pile on one side of grill and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape grill clean.
Position pork on cooler side of grill. Cover, positioning half open lid vents directly over meat, and cook until meat has a dark, rosy crust and charcoal spent, about 2 hours.
Meanwhile, adjust oven rack to lower middle position and heat oven to 325 degrees. Transfer pork to large roasting pan and wrap pork tightly in foil, and roast in oven until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes.

For the sauce:
Whisk together all ingredient until sugar and salt are dissolved. Using hands, pull pork into thin shreds, discarding fat if desired. Toss pork with 1/2 cup vinegar sauce, serving remaining sauce at table.

Using a Gas Grill:
Seal 4 cups soaked wood chips in foil packet. Place packet on primary burner of gas grill, turn all burners to high, and preheat with lid down until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut off other burners, adjust temperature of primary burner as needed to maintain average temperature of 275 degrees. Position pork over cool part of grill. Barbecue as directed.

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1 comment:

  1. This was delicious! I am so glad I got to take a big bag of leftovers home. Tell your hubby, you snooze you lose.


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