The Lexington "Outside Brown" Sliced Pork Sandwich

Before you start

• Trim and season the pork shoulder.

  Trim any excessively thick, hard fat from the cap, leaving about 1/4 inch to render and fry the bark. Combine the 3 tablespoons of kosher salt, 1 tablespoon of coarse black pepper, and paprika, then coat the meat evenly.

• Dry brine the pork overnight.

  After seasoning, place the pork on a wire rack set in a baking sheet and refrigerate uncovered for 12 to 24 hours. This draws moisture out of the skin and draws seasoning inward, setting the stage for an incredible bark.

Ingredients

• bone-in pork shoulder (Boston Butt)1 (7 to 9 lb)
• coarse kosher salt3 tbsp
• coarse ground black pepper1 tbsp
• sweet paprika1 tbsp
• apple cider vinegar2 cup
• ketchup1/2 cup
• dark brown sugar1/4 cup
• coarse kosher salt1 tbsp
• crushed red pepper flakes1 tbsp
• finely ground black pepper1 tsp
• hot sauce1 tsp
• water1/2 cup
• green cabbage1 med
• kosher salt1 tbsp
• ketchup2 tbsp
• white sugar2 tbsp
• soft white hamburger buns8

Method

1. 01

   Mix the Lexington dip.

   Whisk together the vinegar, 1/2 cup ketchup, brown sugar, 1 tablespoon kosher salt, red pepper flakes, 1 teaspoon black pepper, hot sauce, and water. Store in the refrigerator overnight so the flavors can fully meld.

2. 02

   Purge and dress the red slaw.

   Toss the chopped cabbage with 1 tablespoon of kosher salt in a colander and let sit for two hours to draw out excess water, then rinse lightly and pat dry. Whisk 1 cup of the prepared Lexington dip with the extra 2 tablespoons of ketchup and 2 tablespoons of white sugar, toss with the dried cabbage, and refrigerate.

3. 03

   Fire up the smoker to 250°F.

   Whether using a stick burner, kamado, or pellet grill, dial in the temperature to 250°F and use pecan or hickory wood for the smoke.

4. 04

   Smoke the pork shoulder completely naked.

   Do not wrap the meat in foil, as doing so will create steam and ruin the bark you are working so hard to build. Let it weather the 160°F stall fully exposed to the convective heat.

5. 05

   Mop the exterior to build the outside brown.

   After four hours, when the exterior has dried out and the rub is set, begin mopping or spraying the pork with a small amount of the Lexington dip every 60 to 90 minutes. The sugars in the ketchup and brown sugar will begin to caramelize, layering flavors into the bark.

6. 06

   Pull the pork when it reaches 190°F to 195°F.

   At this specific target temperature, the collagen has broken down, but the meat retains enough structural integrity to be sliced rather than turning to complete mush.

7. 07

   Rest the meat in a dry cooler.

   Remove the pork and let it sit at room temperature for 15 minutes to halt the cooking process. Wrap it in breathable butcher paper and rest it in a faux Cambro (a dry cooler) for one to four hours so the muscle fibers relax and reabsorb rendering juices.

8. 08

   Harvest the outside brown.

   Place the rested pork shoulder on a large cutting board and, using a sharp knife, carefully shave off the dark, crusty, heavily smoked exterior meat into 1/4-inch thick slices.

9. 09

   Build the sandwiches.

   Lay down a generous bed of the sliced outside brown on a soft white bun, drizzle with a little reserved un-mopped dip, and top with a heaping scoop of the red slaw.

Notes

• The Charcoal Kettle Workaround.

  Arrange unlit charcoal briquettes in a semi-circle (2x2 stack) around the outer edge of your Weber kettle. Place chunks of pecan or hickory wood along the first half of the snake, light 8 to 10 briquettes at one end, and adjust vents to maintain 250°F. Place the meat on the unlit side.

• The Kitchen Oven Workaround.

  Preheat the oven to 300°F. Rub 1 teaspoon of high-quality liquid smoke onto the pork before applying the dry rub. Create a 'smoke bomb' by filling a foil pouch with dry pecan or hickory chips, poke a few holes in it, and place it on the oven floor until it smokes. Cook the pork uncovered on a wire rack over a baking sheet.