Chopped Pork Shoulder
Low and slow over charcoal until it pulls apart, brown bark full of flavor, and a spicy tomato vinegar bite that has you reaching for the slaw and a sweet dessert.
Recipe to cook
Chopped Pork Shoulder, Lexington-Style
The cook that built this whole style. Give it the time it wants and the smoke and the meat does the rest.
Gather
Ingredients
Everything you need, whichever way you cook it.
- 8–9 lb bone-in pork shoulder (Boston butt)
- Kosher salt (for the dry brine)
- 1/4 cup yellow mustard (binder)
- 1/2 cup Smoke City Pork Rub
- 1 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp cayenne
- 1 cup apple juice (spritz)
- Sandwich rolls, for serving
Before the pit
Prep
Start this the night before — the dry brine and the smoker both reward patience.
Dry-brine the shoulder with kosher salt at least 12 hours ahead, uncovered on a rack in the fridge.
Coat it in mustard, then pack on the rub until the surface disappears.
Pull it out an hour before the cook to take the chill off.
Bring it home
Finish & Serve
Pull it, sauce it light, and let people build their own plate.
Pull the pork with two forks or gloved hands, working the bark and rendered fat back through as you go.
Serve on rolls with a splash of vinegar sauce, or plain if the bark speaks for itself.
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Discussion
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