Best Lexington Bbq Chopped Pork And Slaw Recipes

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LEXINGTON-STYLE BARBECUE SLAW



Lexington-Style Barbecue Slaw image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1/2 teaspoon cayenne pepper
2 teaspoons black pepper
2 tablespoons sugar
Salt
2 teaspoons vinegar
1/2 cup ketchup
2 cups cabbage, chopped

Steps:

  • In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

LEXINGTON-STYLE BBQ SAUCE



Lexington-Style Bbq Sauce image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.

Provided by Elizabeth Karmel

Categories     Sauce     No-Cook     Backyard BBQ     Vinegar     Summer     Tailgating

Yield Makes about 3 cups

Number Of Ingredients 8

2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup ketchup

Steps:

  • Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.

PULLED PORK SHOULDER WITH LEXINGTON STYLE DIP SAUCE



Pulled Pork Shoulder with Lexington Style Dip Sauce image

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (6 to 8-pound) pork shoulder
Salt
1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon sugar
1/2 cup water

Steps:

  • Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.
  • Season the pork shoulder with a little salt and place the meat on the grill. Cover the smoker and let the pork smoke for 8 to 10 hours.
  • Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
  • Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.

AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW



American Kitchen Classic Lexington-Style Red Slaw image

In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. Goes great with Lexington Style BBQ (http://www.food.com/recipe/american-kitchen-classic-lexington-style-bbq-sauce-465978).

Provided by Member 610488

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
2 teaspoons mild hot sauce
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 medium head cabbage, cored and finely chopped

Steps:

  • In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

Nutrition Facts : Calories 134.5, Fat 0.3, SaturatedFat 0.1, Sodium 948.5, Carbohydrate 32.9, Fiber 4.1, Sugar 27.7, Protein 2.5

LEXINGTON-STYLE PULLED PORK



Lexington-Style Pulled Pork image

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.

Provided by DrGaellon

Categories     Pork

Time 5h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons sweet paprika
2 tablespoons ground black pepper
2 tablespoons brown sugar
2 tablespoons kosher salt
4 -5 lbs boneless pork shoulder
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes

Steps:

  • Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers. Spread dry rub all over pork and rub in well. Allow to rest 15 minutes to 24 hours.
  • Prepare charcoal grill for indirect heat (place all the coals on one side). Soak 4 cups of wood chips in water for 15-30 minutes. Place the chips on the coals. Heat the top grill with the lid on for 5 minutes. Place the pork on the top grate on the side away from the coals. Open the top air vents fully, and position them over the meat. Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day). Leave undisturbed 2 hours.
  • Transfer pork to a disposable aluminum roasting pan. Wrap with a double layer of aluminum foil. Place in a preheated 325°F oven for 2-3 hours longer, until fork-tender. Let rest covered for 30 minutes.
  • Remove the fat cap and set aside on a plate. Shred the meat into a bowl, discarding any large hunks of fat or gristle. Pull off the "bark" (the dark brown "skin") from the fat cap; discard the remaining fat.
  • Whisk the sauce ingredients together in a bowl. Pour 1/2 cup over the pulled pork; serve the rest on the side.
  • Serve between slices of white bread, with pickle slices.

Nutrition Facts : Calories 624.2, Fat 46.2, SaturatedFat 16, Cholesterol 161.2, Sodium 2288.5, Carbohydrate 11.2, Fiber 1.1, Sugar 8.7, Protein 38.6

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