Lexington Pulled Pork

By MaryEllen

Ingredients

• FOR THE RUB:
• 4 tsp. sweet paprika
• 1 tbsp. dark brown sugar
• 1 tbsp. kosher salt
• 1 tsp. dry mustard powder
• 1 tsp. garlic powder
• 1 tsp. ground black pepper
• 1 tsp. ground white pepper
• 1 tsp. cayenne
• 1 bone-in, skinless pork shoulder (about 6 lb.)
• FOR THE SAUCE:
• 3 cups ketchup
• 2 cups apple cider vinegar
• 2 cups water
• 2 tbsp. sugar
• 4 tsp. kosher salt
• 2 1/2 tsp. ground black pepper
• 1 1/2 tsp. cayenne

Details

Servings 12
Adapted from saveur.com

Preparation

Step 1

1. Make the rub: Mix paprika, sugar, salt, mustard, garlic powder, both peppers, and cayenne in a bowl. Rub pork all over with spice mixture. Let sit at room temperature for 1 hour.

2. Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together ketchup, vinegar, sugar, salt, pepper, cayenne, and 2 cups water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes; cool.

). Place shoulder on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the thickest portion reads 190°, 4–6 hours. Remove shoulder from grill; let rest for 20 minutes. Shred pork, discard bones, and toss in a large serving dish with 1½ cups of the sauce. Serve with remaining sauce.