Prepare either a charcoal or gas grill for indirect cooking.
Remove pork from wrapper. 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 soaked wood chips. Place chips directly on white-gray ash 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 pork in the center of the cooking grate fat-side up. Cook slowly for 4 to 5 hours at 325 to 350 degrees F., or until an instant-read meat thermometer inserted into the middle of the pork registers 190 to 200 degrees 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.
Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat from the skin, bones and fat. Set aside any crispy bits (fat) that have been completely rendered and look almost burned. Working quickly, shred the chunks of meat with two forks by crossing the forks and pulling the meat into small pieces from the roast. Alternately, you can chop the meat with a cleaver if you prefer. Chop the reserved crispy bits and mix into the pulled pork. While the meat is still warm, mix with enough Lexington-Style Vinegar Barbecue Sauce to moisten and season the meat, about 3/4 cup. The recipe can be made in advance up to this point and reheated with about 1/4 cup additional sauce in a double boiler. Serve sandwich style on a white hamburger bun and top with North Carolina Coleslaw. Serve additional sauce on the side, if desired. Makes 18 servings.
For Lexington-Style Vinegar Barbecue Sauce: Mix all ingredients together and let sit at least 10 minutes or almost indefinitely in the refrigerator. (Note, the longer the sauce sits, the hotter it gets since the heat from the red pepper flakes is brought out by the vinegar. Start with 1/2 tablespoon red pepper flakes and then add more to taste.) Makes 2 3/4 cups.
For North Carolina Coleslaw: Mix sauce and cabbage together until well mixed and not quite wet. Refrigerate. Let rest 2 hours or overnight. Makes 18 servings.
Republished with permission, National Pork Council
Recipe courtesy of Elizabeth Karmel and adapted from Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ, John Wiley & Sons, April 2005
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 18|
|Calories from Fat: 69 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 12.4mg||4 %|
|Sodium 636.8mg||22 %|
|Potassium 300mg||8 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 45.8g|
|Protein 10.7g||15 %|
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Calories per serving: 304
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