Lexington-Style Pulled Pork

Total Time
Test Kitchen Approved
Bring a taste of North Carolina barbecue to your kitchen with this easy slow-cooker version of Lexington-style pulled pork.

Ingredients

  • 1 boneless pork shoulder butt roast (4 to 5 pounds)
  • DRY RUB:
  • 1/4 cup packed brown sugar
  • 2 tablespoons sweet paprika
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • SAUCE:
  • 1-1/4 cups ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste

Directions

  1. In a small bowl, combine all rub ingredients. Rub over pork roast. Cover and refrigerate 6-8 hours, or overnight.
  2. Place roast in a 5-qt. slow cooker. In a medium bowl, combine all sauce ingredients; whisk until smooth and combined. Pour over roast. Cook, covered, on low 7-8 hours or until tender.
  3. Remove roast; shred pork with 2 forks. Return pork to slow cooker; toss to coat. Cook, covered, on high 30 minutes or until heated through.
  4. Smoker directions: Prepare roast for overnight dry rub. Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place pork in smoker. Smoke until pork reaches 165° and is a dark brown color, about 3 hours. Cover tightly with foil and return to smoker. Cook until pork reaches desired degree of doneness. For sliced pork, cook until pork reaches 190° to 195°, 2-3 hours longer. For pulled pork, cook until 200° to 205°. Remove and let rest at room temperature, covered, 45-60 minutes. Whisk together sauce ingredients, serve with pork.

Nutrition Facts

376 calories, 19g fat (7g saturated fat), 112mg cholesterol, 867mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 32g protein.

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