📝 About This Recipe
Deep in the heart of the North Carolina Piedmont, BBQ is a religion centered around the pork shoulder and a tangy, tomato-kissed vinegar sauce known as 'Red Dip.' Unlike its coastal cousin, Lexington-style BBQ adds a touch of tomato and brown sugar to the vinegar base, creating a perfect balance of acidity and sweetness that cuts through the rich, smoky fat of the pork. This recipe delivers that authentic 'Hickory Hill' flavor, resulting in tender, succulent meat with a peppery bark that defines the Western North Carolina tradition.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Butt (Shoulder) (excess fat trimmed to 1/4 inch thickness)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
Lexington Dry Rub
- 1/4 cup Light Brown Sugar (packed)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (coarsely ground)
- 2 tablespoons Smoked Paprika (for color and depth)
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
The 'Red Dip' (Lexington Sauce)
- 2 cups Apple Cider Vinegar (the essential acidic base)
- 1/2 cup Ketchup (provides the signature Lexington color)
- 1/4 cup Brown Sugar
- 1 tablespoon Red Pepper Flakes
- 1 teaspoon Hot Sauce (Texas Pete is traditional)
- 1 teaspoon Salt and Black Pepper (each)
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 45 minutes before cooking to take the chill off. Pat the meat completely dry with paper towels.
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2
In a small bowl, whisk together the brown sugar, kosher salt, black pepper, paprika, and cayenne to create your dry rub.
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3
Lightly coat the entire pork shoulder with a thin layer of yellow mustard; this acts as a 'glue' and will not affect the final flavor.
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4
Generously apply the dry rub to all sides of the pork, pressing it into the meat to ensure it adheres well.
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5
Preheat your smoker to 225°F (107°C) using hickory wood chunks or chips for that authentic Western NC flavor profile.
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6
Place the pork shoulder on the smoker grate, fat side up. Close the lid and maintain a steady temperature between 225°F and 250°F.
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7
While the meat smokes, prepare the 'Red Dip' by combining all sauce ingredients in a small saucepan. Simmer over low heat for 10 minutes until the sugar dissolves, then set aside to cool.
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8
Smoke the pork until it reaches an internal temperature of 165°F (usually after 5-6 hours). At this stage, the 'stall' may occur where the temperature plateaus.
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9
Optional: For a softer bark, wrap the pork tightly in peach butcher paper or heavy-duty foil at 165°F. For a crunchier bark, leave it unwrapped.
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10
Continue cooking until the internal temperature reaches 195°F to 203°F. The meat should feel like butter when pierced with a probe.
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11
Remove the pork from the smoker and let it rest, still wrapped, in an empty cooler or a warm oven for at least 1 hour. This allows the juices to redistribute.
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12
Using two forks or meat claws, pull the pork into chunks or shreds, discarding the bone and any large pieces of unrendered fat.
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13
Transfer the pulled pork to a large bowl and toss with 1 cup of the Red Dip while the meat is still hot so it absorbs the flavor.
💡 Chef's Tips
Always use a meat thermometer; BBQ is about internal temperature, not just time. Hickory is the traditional wood for Lexington style, but oak is a great substitute if hickory is too strong for you. Don't skip the resting period! Resting for at least an hour is the secret to the juiciest pulled pork. If you want 'extra' authentic results, chop a portion of the pork skin (cracklins) and mix it back into the meat for texture. Save some of the Red Dip to mix into your coleslaw—this is known as 'Red Slaw' and is the classic Lexington side.
🍽️ Serving Suggestions
Serve on cheap white hamburger buns with a heap of Red Slaw right on top of the meat. Pair with a side of hushpuppies and extra-crispy french fries. Ice-cold sweet tea is the mandatory beverage for any North Carolina BBQ feast. Offer extra Red Dip on the side for those who like it 'extra wet.' Finish the meal with a warm peach cobbler or banana pudding.