Ingredients
1 Pork Butt, OR untrimmed end-cut pork shoulder roast, about 7 to 9 pounds
5-7 cups hickory wood chips, soaked in water for 30 minutes
kosher salt
Freshly ground pepper
olive oil
3/4 cup Lexington-Style Vinegar Barbecue Sauce
18 hamburger buns
Lexington-Style Vinegar BBQ Sauce:
2 cups cider vinegar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1/2 - 1 tablespoon red pepper flakes, (the more flakes, the hotter the sauce)
2 tablespoons sugar
1/4 cup brown sugar
1/2 teaspoon black pepper
1/2 cup ketchup
North Carolina Coleslaw:
Lexington-Style Vinegar BBQ Sauce, to taste
1 large head green cabbage, chopped
5-7 cups hickory wood chips, soaked in water for 30 minutes
kosher salt
Freshly ground pepper
olive oil
3/4 cup Lexington-Style Vinegar Barbecue Sauce
18 hamburger buns
Lexington-Style Vinegar BBQ Sauce:
2 cups cider vinegar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1/2 - 1 tablespoon red pepper flakes, (the more flakes, the hotter the sauce)
2 tablespoons sugar
1/4 cup brown sugar
1/2 teaspoon black pepper
1/2 cup ketchup
North Carolina Coleslaw:
Lexington-Style Vinegar BBQ Sauce, to taste
1 large head green cabbage, chopped
Description
Pork Be Inspired
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