šSmoker BBQ
Lexington-Style Pork with Red Dip
Piedmont (Lexington) style: smoked pork shoulder dressed with a vinegar 'dip' lifted with a little ketchup.
20 min
Prep
11 hr
Cook
Involved
Difficulty
10
Ingredients
4
Steps
Ingredients
Servings
- 1.5 kg pork shoulder, bone-in
- 1 tbsp salt
- 1 tbsp black pepper
- 180 ml cider vinegar
- 3 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tsp chilli flakes
- Ā½ tsp salt
- 60 ml water
- Hickory wood
Method
- 1
Season the shoulder with salt and pepper and smoke at 110Ā°C (225Ā°F) over hickory until probe-tender at 96Ā°C (205Ā°F) ā about 10ā.
- 2
Simmer the vinegar, ketchup, sugar, chilli flakes, salt and water for to make the red dip.
- 3
Rest the pork , then pull or chop.
- 4
Dress with the warm red dip to taste and serve with a spoonful of red slaw made with the same dip.
Notes
- Lexington 'dip' is essentially Eastern NC sauce with a splash of ketchup ā keep it thin.
- Red (barbecue) slaw uses the dip in place of mayo.