Pulled Pork with Lexington Dip
I grew up in the South, where it's not uncommon to find this kind of dish available in every town. About five years ago, I got into smoking pork ribs and brisket, and have been to a couple of competitions (as a spectator, not a participant!). So you could say I'm hooked. I receive the spice rub — a secret recipe — from a friend who DOES enter competitions in the South (Florida), so I didn’t come up with that. The Lexington Dip is a variation of a traditional recipe; while the standard is available in Kentucky, I use different pepper and hot sauce for mine.
- 1 cup Heinz ketchup
- ¼ cup Heinz apple cider vinegar
- 1 tbsp ground black pepper
- 1 tbsp salt
- 1 tbsp hot sauce
- 1 tbsp freshly ground ancho peppers
Pulled Pork Shoulder
- 1 cup salt
- 1 cup sugar
- ½ cup apple cider vinegar
- 2 tbsp coriander seeds
- 2 tbsp whole peppercorns
- 5 bay leaves
- Water, to cover
- Pork shoulder
- Yellow mustard
- Spice rub (Find one that you like; make sure it has more sugar than salt, and also includes paprika, chili powder, garlic and onion powder, pepper, and other spices.)
- Combine dip ingredients in a glass jar, shaking to mix.
- Store overnight in a refrigerator until ready for use.
Pulled Pork Shoulder
- Mix salt, sugar, apple cider vinegar, coriander seeds, peppercorns, bay leaves and water in a pot or other container; submerge a pork shoulder overnight.
- Remove and dry meat, and completely cover with mustard, then spice rub.
- Place in a smoker — using hickory wood — for at least 4–5 hours, with at least a small amount of smoke going the entire time. (Tie up with kitchen twine, if using a boneless shoulder.)
- Remove from smoker, and place in foil baking dish. Cover with foil and place in 225°F oven for at least 6 hours.
- Remove from baking dish and wrap tightly with two layers of foil. Place wrapped shoulder in a cooler and cover with towels for a minimum of 2 hours, or until ready to be pulled apart and eaten. (For added flavor or a BBQ-like “crust” on the outside, place pork on a grill for a few minutes prior to wrapping in foil and placing meat in cooler.)
- Pull apart, separating small amount of fat from meat, and place on small rolls. Cover with sauce and enjoy!