Lexington Style Carolina Pulled Pork
ID: e53eb255...
An authentic Lexington-style pulled pork smoked to perfection on a ceramic grill. This recipe features a pork butt cooked entirely unwrapped to develop a deep, dark bark, beautifully flavored by a tangy vinegar-and-tomato-based mop sauce basted every hour.
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🍳 Cooking Flow
Fire up the grill to 300°F with charcoal and pecan wood chunks. → Trim connective tissues from the pork butt, apply a BBQ sauce binder, and season heavily with rub. → Smoke the pork fat-side down, basting with a homemade vinegar mop sauce every hour. → Remove the pork when the internal temperature reaches 205°F and the blade bone pulls out easily. → Shred the pork, chop up the crispy cracklings, mix them together, and serve on white bread with sauce.
Cooking Steps
Brief Cooking Order
Fire up the grill to 300°F with charcoal and pecan wood chunks. → Trim connective tissues from the pork butt, apply a BBQ sauce binder, and season heavily with rub. → Smoke the pork fat-side down, basting with a homemade vinegar mop sauce every hour. → Remove the pork when the internal temperature reaches 205°F and the blade bone pulls out easily. → Shred the pork, chop up the crispy cracklings, mix them together, and serve on white bread with sauce.
Introduction
An authentic Lexington-style pulled pork smoked to perfection on a ceramic grill. This recipe features a pork butt cooked entirely unwrapped to develop a deep, dark bark, beautifully flavored by a tangy vinegar-and-tomato-based mop sauce basted every hour.
Step 1
Prepare the grill. Load the Kamado Joe Classic III with lump charcoal and set up the SlōRoller system. Ignite the charcoal using a torch or fire starters and aim to stabilize the temperature at 300°F.
Step 2
Trim the pork butt. Locate the natural crevice near the blade bone and cut out the tough connective tissue, gristle, and deep fat pockets. Leave the outer fat cap intact.
Step 3
Apply a thin layer of Tarheel Tang BBQ sauce to all sides of the pork butt as a binder, then generously coat it with Killer Hogs Texas Brisket Rub.
Step 4
Add pecan wood chunks directly onto the hot coals. Set up the heat deflector plate and cooking grates on the highest setting. Once the smoke runs clean, stabilize the grill at 300°F.
Step 5
Place the seasoned pork butt onto the grill grates, fat-side down, to act as a thermal barrier from the heat rising below. Close the lid to start smoking.
Ingredients List
Important Notes
Do not wrap the pork butt during the cook. Leaving it unwrapped the entire time is essential for developing a dark, crispy, flavorful bark.
Placing the pork fat-side down protects the tender meat from the radiant heat of the deflector plates.
Making the mop sauce in advance (even overnight) gives the dry spices time to rehydrate and infuse the vinegar with more flavor.
Combining the chopped-up crispy fat cap (cracklings) back into the shredded pork provides an incredible contrast in texture.
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