Lexington's claim to fame is the "dip" — a vinegar sauce cut with just enough ketchup and brown sugar to round the edges off, without tipping into full Kansas City sweetness.
What You'll Need
- 1 (8–10 lb) pork shoulder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 2 cups apple cider vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
The Method
Combine the paprika, brown sugar, salt, black pepper, and garlic powder and rub over the pork shoulder. Refrigerate uncovered for at least 4 hours or overnight.
Preheat the oven to 225°. Place the pork fat side up in a baking dish and cook uncovered for 6 hours.
Wrap in foil and continue cooking until a fork meets no resistance, about 2 more hours.
Rest the pork in foil for 30 minutes before handling.
Shred the pork by hand or with two forks once it's cool enough to handle.
Whisk together the vinegar, ketchup, brown sugar, red pepper flakes, black pepper, salt, and Worcestershire sauce.
Toss the shredded pork with enough dip to coat lightly, and serve the rest on the side for topping up at the table.