Lexington-Style Pulled Pork

I used to think that pulled pork was just a general term for slowly cooked, tender pork that could be easily nudged into shreds with a few forks or tongs. Boy, was that a bit naive. More than just meat, pulled pork is a classic barbecue recipe that can tell a whole story about a region in the U.S. by the way it’s cooked and seasoned, from the wood used to the sauces and spices. Lexington-style pulled pork from western North Carolina sets itself apart with an earthy spice rub and a tangy, not too thick, ketchup-based sauce.

In eastern North Carolina, pork is lightly dressed with little more than seasoned vinegar, but in the west, you’ll find spice rubs with paprika and garlic, as well as North Carolina-style barbecue sauce tinged with tomato. This recipe captures the flavors of the Lexington region perfectly but also offers an indoor-friendly cooking method. There are directions for making a smoked pork butt outdoors, but this recipe opts first for a slow cooker. It may be slightly less authentic, but it also means you can make it year-round, no matter the weather or season.

Ingredients for Lexington-Style Pulled Pork

• Boneless pork shoulder butt roast: Pork shoulder is one of the best cuts of pork for slowly cooking until tender. A whole pork shoulder (often 14 to 18 pounds) is too large for a slow cooker, so for this recipe, you’ll use a butt roast, which is a much smaller section from the upper part of the shoulder.
• Dry rub: To infuse flavor into the meat, a combination of brown sugar, sweet paprika, salt, smoked paprika, pepper, garlic powder and cayenne pepper is rubbed all over the pork and then the meat is refrigerated for at least six hours. The rub is sweet and earthy, not overly bold or spicy, so it doesn’t mask the pork’s flavor.
• Barbecue sauce: Making this tangy, slightly sweet, not-too-thick sauce is as simple as whisking together ketchup, cider vinegar, brown sugar, Worcestershire sauce, cayenne, salt and pepper. Ketchup, a more generous amount of sugar and a bit less vinegar are the main differences between this sauce and East North Carolina barbecue sauce.

Directions

Step 1: Make the rub and season the pork

In a small bowl, combine the brown sugar, sweet paprika, salt, smoked paprika, pepper, garlic powder and cayenne pepper. Rub it all over the pork roast. Cover and refrigerate for six to eight hours or overnight.

Step 2: Slow-cook the pork

Place the roast in a 5-quart slow cooker. In a medium bowl, combine the ketchup, cider vinegar, brown sugar, Worcestershire sauce, cayenne, salt and pepper. Whisk together until smooth and combined, then pour over the roast. Cook, covered, on low for seven to eight hours or until tender.

Editor’s Tip: Resist the urge to lift the slow-cooker lid while it’s cooking, as that will release all the trapped heat and steam and lengthen the cooking time.

Step 3: Shred the pork and finish cooking

Remove the roast from the slow cooker and shred the pork with two forks. Return the pork to the slow cooker and toss to coat. Cook, covered, on high for 30 minutes or until heated through.

Editor’s Tip: When shredding the pork, discard any tough bits of connective tissue or large pieces of fat.

How to Smoke Lexington-Style Pulled Pork

Season the roast with the dry rub and refrigerate overnight. Let the roast stand at room temperature for one hour. Meanwhile, preheat a smoker to 275°F. Add wood chips or pellets to the smoker according to the manufacturer’s directions.

Place the pork in the smoker and smoke until the pork reaches 165° and is a dark brown color, about three hours. Cover tightly with foil and return to the smoker. Cook until the pork reaches the desired doneness. For sliced pork, cook until the pork reaches 190° to 195°, two to three hours longer. For pulled pork, cook until 200° to 205°. Remove the pork from the smoker and let it rest at room temperature, covered, for 45 to 60 minutes. Whisk together the sauce ingredients, and serve with the pork.

Editor’s Tip: If you don’t have a smoker, you can turn your grill into a smoker in a few easy steps and cook the pork shoulder on your grill.

Lexington-Style Pulled Pork Variations

• Change the spice rub: Spice rubs in North Carolina-style barbecue aren’t as bold or spicy as those in other regions in the U.S., but that doesn’t mean you can’t make some adjustments here to make it your own. Experiment with different types of paprika to add more heat or less smoke. For a milder taste, skip the cayenne altogether and add a bit more black pepper.
• Serve it as a sandwich: Pile the pulled meat onto a soft bun and spoon a little sauce over the top. Top it with coleslaw or a few pickles for crunch, if you like.
• Give the sauce some spice: The sauce has only a pinch or two of cayenne, so it’s pretty mild. If you want to amp up the heat and add a bit more of a vinegary bite without changing the sauce too much, swap in a few shakes of your favorite hot sauce for the cayenne. I’d use a habanero or chipotle hot sauce; the fruitiness of the chiles would taste amazing with pork.

How to Store Lexington-Style Pulled Pork

Store cooked, cooled Lexington-style pulled pork in an airtight container in the refrigerator for three to four days. Add the juices from the slow cooker to keep the meat tender, but store extra barbecue sauce in a separate container.

Can you freeze Lexington-style pulled pork?

Lexington-style pulled pork freezes beautifully, and since pork shoulder is a well-marbled cut, it won’t dry out easily. Pack it into freezer-proof food storage containers or bags, pressing out any excess air to prevent freezer burn, and freeze for up to three months. Thaw in the refrigerator for several hours or overnight.

How do you reheat Lexington-style pulled pork?

Reheat Lexington-style pulled pork in the microwave or on the stovetop, with some of the cooking liquid or a splash of water, until hot. For a large amount of leftover pork, reheat it in a Dutch oven at 325° covered with a bit of liquid, tossing occasionally, until hot.

Lexington-Style Pulled Pork Tips

What’s the best way to slice the pork instead of shredding it?

If you would rather slice the pork, which is also very traditional, slice the rested meat against the grain with a long, sharp carving knife. The meat will still be very tender, so cut thicker slices using a long, even cut as opposed to a short sawing motion, which can tear the meat. Sometimes in large roasts the grain direction can change as you cut through different areas, so if you end up starting to slice with the grain, it’s not the end of the world. Just take a moment to turn the roast and start slicing again from a different angle.

Can I cook the pork in the oven or an Instant Pot instead?

If you don’t have a slow cooker or smoker, you can absolutely braise the pork in the oven or cook it in an Instant Pot. To cook it in the oven, follow the steps for a slow cooker, but add the rubbed meat and sauce to a large ovenproof pot, like a Dutch oven. Bake at 300°, covered, under tender, three to four hours. Shred the meat, return it to the pot and simmer over medium-low heat until warmed through.

For Instant Pot pulled pork, first make sure the roast will fit properly; halve or cut it into large chunks if necessary. Use 1 cup of broth instead of the sauce to prevent burning and cook under high pressure for 40 to 90 minutes, depending on the size of your meat. Let the pressure release naturally, then shred the meat and return it to the pot with the sauce. Simmer, uncovered, on the saute setting until the meat is warm.

What should I serve with Lexington-style pulled pork?

Celebrate North Carolina barbecue and serve Lexington-style pulled pork with classic sides like baked beans, hush puppies, mac and cheese, and collard greens. In the Lexington area, they favor red slaw, which uses ketchup in the dressing instead of mayo, over creamy coleslaw, but either would be delicious. For dessert, try a Cheerwine cake, which is flavored with the cherry soda beloved in North Carolina.