Lexington-style barbecue sauce is ketchup-based and made with generous helpings of vinegar and spices. The sauce is named for the city in central North Carolina where the recipe was created. Known for its barbecue culture, Lexington is the self-described "Barbecue Capital of the World." A traditional Lexington barbecue typically includes a side of "red slaw," a unique coleslaw recipe that calls for ketchup instead of mayonnaise. The inclusion of ketchup is also what distinguishes Lexington-style barbecue sauce from another sauce popular in eastern North Carolina. This recipe features pulled pork—a great way to enjoy this regional sauce.
Recipe Servings: 6
Prep Time
30 minutes
+ 8 hours 10 minutes resting
+ 8 hours 10 minutes resting
Cook Time
2 hours 40 minutes
Total Time
11 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sauce:
- 3 cups cider vinegar
- 1½ Tbsp salt
- 1½ Tbsp ground white pepper
- 1½ Tbsp red pepper flakes
- 3 Tbsp sugar
- ⅓ cup brown sugar
- 1½ tsp ground black pepper
- ¾ cup ketchup
Pulled Pork:
- 4 lb boneless pork shoulder
- 3 Tbsp packed brown sugar
- 1 Tbsp salt
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 pinch freshly ground black pepper
- 2 Tbsp vegetable oil
- 12 oz beer
Directions
- Blend together all the sauce ingredients until well mixed and let sit for about 10 minutes.
- Preheat oven to 300°F.
- Slice off and discard excess fat from meat.
- Cut the meat into pieces that will fit into a large, covered cooking pot.
- Mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, and a pinch of ground black pepper in a small mixing bowl.
- Coat the meat on all sides with the spice mixture and refrigerate overnight.
- Heat the oil in a cooking pot over medium high heat.
- Sear each piece of seasoned pork on all sides in the hot oil.
- Pour beer over the meat and place the lid on the cooking pot.
- Place pot in preheated oven and cook for up to 3 hours or until the meat is tender.
- Remove lid and continue cooking in oven until meat pulls apart easily with a fork.
- Remove pot from oven, remove meat from pot, and pour Lexington-style barbecue sauce into the juice drippings.
- Heat on medium high until mixture starts to boil then reduce heat and let simmer until sauce is thickened, about 5 minutes.
- Shred the meat with two forks, and toss shredded meat with about half of the prepared barbecue sauce.
- Serve warm on hero rolls with a side of extra barbecue sauce.
Sauce:
Pulled Pork:
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