Philly Eats Magazine Second Edition 2017
The July Edition of Philly Eats includes a feature on the home of the Phillies Citizens Bank Park.
The July Edition of Philly Eats includes a feature on the home of the Phillies Citizens Bank Park.
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COOKING<br />
Lexington Pulled<br />
Pork Sandwich<br />
When I think of pulled pork,<br />
the first thing that comes<br />
to mind is Lexington Pulled<br />
Pork. Seasoned with dry rub,<br />
the pork shoulder (otherwise known<br />
in the northeast as a Boston Butt) is<br />
the easiest and most forgiving part<br />
of the hog. Simply apply your favorite<br />
dry seasoning, place on a smoker<br />
fat side up at approximately 250<br />
degrees. Add a few chunks of hardwood<br />
to the fire and let nature run its<br />
course. Use mesquite for a stronger<br />
smokier flavor, hickory for a medium<br />
flavor and applewood for just a hint<br />
of smoke. Bring the shoulder up to<br />
195 degrees internal temperature<br />
and remove from the smoker. Wrap<br />
the butt in butchers wrap and place in<br />
a clean dry cooler for 1-2 hours.<br />
1. Make the Lexington Dry Rub<br />
and apply generously to the pork<br />
shoulder<br />
2. Set up smoker and bring smoke<br />
chamber to 250 degrees.<br />
3. Place wood chips in smoker<br />
4. Place shoulder fat side up<br />
and cook approximately<br />
1 – 1 ½ hours per<br />
pound.<br />
5. Remove shoulder from smoker<br />
when internal temperature of<br />
meat reaches 195 degrees<br />
6. Wrap in butchers paper and place<br />
in cooler. Let rest for 1 – 2 hours<br />
7. Pull pork with hands or fork until<br />
pork is shredded.<br />
8. Place generous serving on hamburger<br />
roll. Top with Lexington Vinegar<br />
Sauce and Coleslaw<br />
For the Rub<br />
4 teaspoons sweet paprika<br />
1 tablespoon brown sugar<br />
1 tablespoon salt<br />
1 teaspoon black pepper<br />
1 teaspoon dry mustard<br />
1 teaspoon garlic powder<br />
For the Pork<br />
1 Boston Butt (bone in shoulder)<br />
Lexington Vinegar Sauce<br />
Lexington Cole Slaw<br />
10-12 hamburger buns<br />
Lexington Vinegar Sauce<br />
2 ½ cups cider vinegar<br />
½ cup ketchup<br />
2 tablespoons brown sugar<br />
1 tablespoon hot sauce<br />
4 tablespoons salt<br />
4 teaspoons red pepper flakes<br />
1 ½ teaspoons rub reserved from<br />
above<br />
Combine all ingredients in a non-reactive<br />
bowl along with ½ cup water.<br />
Whisk until all ingredients dissolve.<br />
Lexington Cole Slaw<br />
A simple vinegary slaw served as a perfect<br />
complement to the rich pulled pork<br />
1 medium sized green cabbage<br />
1 cup Lexington Vinegar Sauce<br />
Coarse salt to taste<br />
Remove the core of the cabbage and<br />
cut into 8 chunks. Finely chop the cabbage<br />
in a food processor. Place cabbage<br />
in a non-reactive bowl and stir in<br />
the vinegar sauce. Taste for seasoning,<br />
adding more vinegar sauce as needed.<br />
28<br />
<strong>Philly</strong> <strong>Eats</strong> <strong>Magazine</strong> July <strong>2017</strong>
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