Recipe Background
It's amazing how much barbecue can differ from state to state and even within the same state! Lexington BBQ is one of the two main styles of barbecue in North Carolina, using pork shoulder and a distinct vinegar and tomato sauce to bring out the most of the savory flavor. The barbecue sauce has the smokiness you crave, but it uses ketchup to enhance its sweetness and umami. And, of course, the pork itself is tender to the point of melting in your mouth. Lexington BBQ will blow you away with its richness and depth of flavor. In the debate on North Carolinian barbecue styles, you might just form a strong opinion!
It's amazing how much barbecue can differ from state to state and even within the same state! Lexington BBQ is one of the two main styles of barbecue in North Carolina, using pork shoulder and a distinct vinegar and tomato sauce to bring out the most of the savory flavor. The barbecue sauce has the smokiness you crave, but it uses ketchup to enhance its sweetness and umami. And, of course, the pork itself is tender to the point of melting in your mouth. Lexington BBQ will blow you away with its richness and depth of flavor. In the debate on North Carolinian barbecue styles, you might just form a strong opinion!
Ingredients
For the meat:
- 2 tablespoons paprika
- 2 tablespoons ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon table salt
- 1 (4-5-pound) Boston butt or shoulder
For the cooking liquid:
- 2 teaspoons vegetable oil
- 2 3/4 cups water
- 1/2 cup cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons liquid smoke
For the BBQ Sauce:
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup ketchup
- 1 tablespoon white sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Directions
- Combine the paprika, 2 tablespoons of the black pepper, 2 tablespoons of the brown sugar, and 1 tablespoon of the table salt in a small bowl.
- Massage the roast with the spice mixture.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the pork to the hot oil and cook until browned on all sides, about 5 minutes per side.
- Transfer the pork to a plate.
- Whisk 3/4 cup of the water into the drippings in the skillet.
- Transfer the dripping mixture to a slow cooker.
- Whisk together 2 cups of the water, 1/2 cup of the vinegar, the tomato paste, the remaining brown sugar, and the liquid smoke.
- Let the cooking liquid sit for 5 minutes.
- Add the cooking liquid mixture to the slow cooker.
- Add the pork to the slow cooker.
- Cover and cook on low until the pork is tender, about 6-8 hours.
- Transfer the pork to a cutting board, covering it with foil and allowing it to cool for at least 30 minutes.
- Preheat the oven to 275 degrees F.
- Shred the pork using two forks or roughly chop it.
- Place the pork in a shallow baking dish.
- Mix the remaining water, remaining vinegar, the ketchup, the white sugar, the remaining salt, the remaining black pepper, and the red pepper flakes in a bowl.
- Let the barbecue sauce sit for 10 minutes so the flavors can meld.
- Mix 1/2 cup of the BBQ sauce into the pork in the baking dish.
- Add the cooking liquid to the baking dish.
- Cover the baking dish with foil and roast until the pork is very tender, about 1 hour.
- Serve hot with the remaining BBQ sauce.
×
