Entree: United States – North Carolina – Lexington-Style BBQ

Serving Size: 6

Approximate Time

Prep 30 min

Cook 5 hrs 30 min

Additional 30 min

Total 6 hrs 5 min

Ingredients

- 1 bone-in pork shoulder (Boston butt), approx. 5 lb (2.25 kg)
- 2 tbsp (30 ml) kosher salt
- 2 tbsp (30 ml) coarsely ground black pepper
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- 1 cup (240 ml) apple cider or apple juice (for the roasting pan)
- 1 cup (240 ml) apple cider vinegar
- 3/4 cup (180 ml) ketchup
- 1/3 cup (70 g) packed light brown sugar
- 1 tsp (5 ml) crushed red pepper flakes (adjust to taste)
- 1 tsp (5 ml) freshly ground black pepper (for sauce)
- 1 tsp (5 ml) kosher salt (for sauce)
- 1/4 cup (60 ml) water (to loosen sauce if needed)
- 1 cup (240 ml) of the finished red sauce reserved for slaw (see instructions)
- 1 small head green cabbage, shredded, about 1.5 lb (700 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 6 sandwich buns (brioche or hamburger buns), 6 total
- 2 tbsp (30 g) unsalted butter (for toasting buns)
- Optional: 2 tsp (10 ml) liquid smoke (if not using smoker), optional
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Slow-roasted pulled pork dressed in Lexington-style "red" sauce (a vinegar-and-ketchup based sauce) and piled on toasted buns with red slaw made from the same sauce. A complete Southern main course with protein, starch, and vegetable in each sandwich.

Regional Notes:
This is the Central North Carolina (Lexington) rendition: pork shoulder is served with a tangy "red" sauce that blends apple cider vinegar and ketchup rather than an Eastern North Carolina all-vinegar sauce. The accompanying "red slaw" (coleslaw dressed in the same red sauce) is a hallmark of Lexington-style BBQ and differentiates it from other North Carolina variants.

1. Preheat and prep: Preheat oven to 275°F (135°C). If using a smoker, preheat to 225°F (110°C). Pat the pork shoulder dry.
2. Make the dry rub: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp coarsely ground black pepper, 1 tbsp smoked paprika, and 1 tsp garlic powder. Rub the mixture evenly over the pork shoulder. If time allows, wrap and refrigerate 2–6 hours or overnight for deeper flavor.
3. Roast or smoke the pork: Place pork on a rack in a roasting pan. Pour 1 cup (240 ml) apple cider or apple juice into the pan to keep moisture. Tent tightly with foil. Roast in the oven at 275°F (135°C) until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender, about 5–6 hours for a 5 lb (2.25 kg) shoulder. (If smoking at 225°F / 110°C, expect 6–8 hours.) If not smoking and you want a smoky flavor, brush or sprinkle 2 tsp (10 ml) liquid smoke onto the pork before the final hour.
4. Make the Lexington red sauce: While the pork cooks (or during the last hour), combine 1 cup (240 ml) apple cider vinegar, 3/4 cup (180 ml) ketchup, 1/3 cup (70 g) packed light brown sugar, 1 tsp (5 ml) crushed red pepper flakes, 1 tsp (5 ml) black pepper, 1 tsp (5 ml) kosher salt, and 1/4 cup (60 ml) water in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 8–12 minutes, stirring occasionally, until sugar dissolves and flavors meld. Taste and adjust salt, pepper, or sugar. Remove from heat and let cool slightly. Measure out and reserve 1 cup (240 ml) of this sauce for the slaw; set aside.
5. Rest and shred the pork: When the pork reaches 195–205°F (90–96°C), remove it from the oven/smoker and tent with foil. Rest 20–30 minutes. Transfer to a cutting board, discard excess fat and bone, and shred the meat using forks or meat claws.
6. Dress the meat: Place shredded pork in a large bowl and add about 1 cup (240 ml) of the remaining red sauce (or more to taste) to moisten and flavor — reserve any extra sauce for serving on the side. Toss thoroughly and keep warm.
7. Make the red slaw: In a large bowl combine the shredded cabbage and thinly sliced red onion. Pour the reserved 1 cup (240 ml) of red sauce over the vegetables; if needed, add 1–2 tbsp (15–30 ml) apple cider vinegar to thin and brighten the dressing. Toss until cabbage is evenly coated. Season with salt and pepper to taste. Chill for at least 15 minutes to let flavors marry.
8. Toast the buns: Butter the insides of the 6 buns with 2 tbsp (30 g) unsalted butter and toast in a skillet over medium heat or in a 350°F (175°C) oven until golden, about 1–2 minutes per side in a skillet or 5 minutes in oven.
9. Assemble and serve: Pile a generous portion of pulled pork on the bottom half of each toasted bun, top with a mound of red slaw, drizzle additional red sauce if desired, and cap with the top bun. Serve immediately with pickles or extra sauce on the side.
10. Leftovers/storage: Refrigerate leftover pork and slaw separately in airtight containers for up to 4 days; reheat pork gently with a splash of water or extra sauce to regain moisture.