Instructions

1. Prepare your grill for indirect heat by placing an aluminum foil pan in the center of the grill's bottom and piling the coals on either side of it. Light the coals and bring the heat to between 325 and 350 degrees Fahrenheit, closing the lid and using the vents to maintain the temperature. If you are using a gas grill, turn on only one side of your grill -- the pork butt will cook on the other side. Soak wood chips in a container of water for about 30 minutes.

2. Coat the pork butt lightly in olive oil, then season generously with salt and pepper. Do not trim the excess fat -- this helps keep it moist and add flavor.

3. Add the soaked wood chips on top of the charcoal once they have started to ash. If you are using a gas grill, place the wood chips in a smoker box and place directly over the heat on the side of the grill that is turned on.

4. Place the pork butt fat-side up on the grill and close the lid. Allow the pork butt to cook for about 45 minutes to an hour per pound, until a meat thermometer inserted in the center reaches at least 190 F, which is when the pork will be extremely tender and easy to pull apart with a fork. You will need to add fresh charcoal and soaked wood chips roughly every hour or so if you are using a charcoal grill to maintain the temperature.

5. Combine cider vinegar with ketchup, light brown sugar and white sugar to create a Lexington-style vinegar sauce while the pork butt cooks. For every 3 cups of cider vinegar, add 3/4 cup ketchup, 6 tablespoons brown sugar and 3 tablespoons white sugar. Add kosher salt, ground white pepper and red pepper flakes to taste. Keep in mind that the mixture will get hotter the longer it sits, as the vinegar brings out the heat of the pepper.

6. Prepare the signature "red 'slaw" coleslaw commonly served with Lexington-style pork butt by finely chopping up a green cabbage. Pour some of the prepared Lexington sauce over it and mix, adding enough so that the cabbage is fully coated with it. Drain any excess then place it in the refrigerator to marinate for 2 hours.

7. Remove the pork butt from the grill using heavy tongs and allow it to rest for at least 20 minutes, until it is cool enough to handle with kitchen gloves. Discard the excess fat by pulling the meat away from it, which it should easily do if it has been properly cooked. Use large serving forks and your hands to pull the meat apart and shred it into small chunks.

8. Pour the Lexington-style vinegar sauce you prepared all over the warm shredded pork butt, using the forks to distribute it evenly. Serve the pork butt on burger buns as pulled pork sandwiches and top with the prepared cole slaw.