PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE
Provided by Food Network
Categories main-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
- Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
- Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
- Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.
LEXINGTON-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
LEXINGTON-STYLE PULLED PORK FOR SLOW COOKER RECIPE - (4.3/5)
Provided by nnlester
Number Of Ingredients 20
Steps:
- Combine spice rub ingredients in a small bowl. Massage entire roast with spice mixture. (Roast maybe wrapped tightly and refrigerated for up to one day. Heat 2 tsp. vegetable oil in slow cooker insert (or in a large skillet if your insert cannot go on the stove top). Add pork, turning to brown on all sides, about 5 minutes. Remove pork to a plate; whisk 3/4 cup water into drippings. If using a skillet transfer the liquid to slow cooker. Whisk together Cooking Liquid for Slow Cooker (vinegar, tomato paste, brown sugar and water). Add to slow cooker, then add pork, cover and cook on low for 6 to 8 hours. Remove the pork and transfer to a cutting board. Cover with aluminum foil and allow to cool for 30 minutes. Pull pork apart or roughly chop and put into a shallow baking dish. Mix in 1/2 cup Lexington BBQ sauce. Add several ladles of the cooking liquid and salt to taste. Cover with foil and put into a 275 degree oven for about an hour or until it is very tender. Serve remaining BBQ Sauce at the table.
LEXINGTON-STYLE PULLED PORK
From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.
Provided by DrGaellon
Categories Pork
Time 5h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers. Spread dry rub all over pork and rub in well. Allow to rest 15 minutes to 24 hours.
- Prepare charcoal grill for indirect heat (place all the coals on one side). Soak 4 cups of wood chips in water for 15-30 minutes. Place the chips on the coals. Heat the top grill with the lid on for 5 minutes. Place the pork on the top grate on the side away from the coals. Open the top air vents fully, and position them over the meat. Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day). Leave undisturbed 2 hours.
- Transfer pork to a disposable aluminum roasting pan. Wrap with a double layer of aluminum foil. Place in a preheated 325°F oven for 2-3 hours longer, until fork-tender. Let rest covered for 30 minutes.
- Remove the fat cap and set aside on a plate. Shred the meat into a bowl, discarding any large hunks of fat or gristle. Pull off the "bark" (the dark brown "skin") from the fat cap; discard the remaining fat.
- Whisk the sauce ingredients together in a bowl. Pour 1/2 cup over the pulled pork; serve the rest on the side.
- Serve between slices of white bread, with pickle slices.
Nutrition Facts : Calories 624.2, Fat 46.2, SaturatedFat 16, Cholesterol 161.2, Sodium 2288.5, Carbohydrate 11.2, Fiber 1.1, Sugar 8.7, Protein 38.6
More about "lexington style vinegar pulled pork sauce recipes"
LEXINGTON DIP NORTH CAROLINA HILL COUNTRY BBQ SAUCE RECIPE
From amazingribs.com
4.5/5 (265)Servings 2Cuisine American, SouthernCategory Sauces And Condiments
- Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.
- Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.
- Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.
NORTH CAROLINE-STYLE PULLED PORK WITH LEXINGTON-STYLE VINEGAR …
From bhg.com
- Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.
- Before placing the meat on the grill, add the soaked wood chips. Place the chips directly on gray-ashed briquettes or in the smoking box of your gas grill. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.
- Place the pork in the center of the cooking grate, fat-side up, over indirect low heat. Cover and cook slowly for 4 to 5 hours at 325°F to 350°F, or until an instant-read thermometer inserted into the middle of the pork registers 190°F to 200°F. The meat should be very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean with no meat clinging to it. (This is the real test for doneness on the barbecue circuit.) Remember, there is no need to turn the meat during the entire cooking time.
LEXINGTON DIP RECIPE - SERIOUS EATS
From seriouseats.com
CAROLINA VINEGAR BBQ SAUCE - A SOUTHERN SOUL
From asouthernsoul.com
NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE
From bonappetit.com
LEXINGTON VINEGAR BARBECUE SAUCE | AMERICA'S TEST …
From americastestkitchen.com
LEXINGTON PULLED PORK RECIPE | SAVEUR
From saveur.com
Servings 12Total Time 5 hrs
INSTANT POT PULLED PORK WITH LEXINGTON-STYLE BBQ SAUCE
From 365daysofcrockpot.com
PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE : RECIPES : …
From cookingchanneltv.com
PULLED PORK VINEGAR SAUCE RECIPE - BBQ GRILL AND SMOKE
From bbqgrillandsmoke.com
CAROLINA PULLED PORK WITH LEXINGTON RED SAUCE RECIPE
From myrecipes.com
LEXINGTON PULLED PORK SHOULDER - BARBECUEBIBLE.COM
From barbecuebible.com
PIEDMONT BARBECUE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEXINGTON VINEGAR SAUCE - BARBECUEBIBLE.COM
From barbecuebible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #low-protein #healthy #sauces #condiments-etc #american #southern-united-states #easy #beginner-cook #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #savory-sauces #low-in-something #3-steps-or-less
You'll also love