Lexington barbeque. Maybe the best there is. Made in the Carolina barbeque capital, Lexington, NC, barbecue from the world famous Lexington Barbeque Restaurant is simply unequalled. Ditto, their coleslaw. Lexington- Style slaw differs from all its other rivals in that it’s red, not white. Some call it red slaw. I call it damned good and I made some recently. If you like barbeque, this is the only way to go.
There are just two of us, mind you, but Nancy and I were having a hankering for Terry’s Slow Cooked Pork. So I bought a huge 10-pound pork shoulder. That would assure us seconds, thirds, fourths and beyond. But we would ultimately be chopping up some ‘cue and that obviously requires slaw,
A reminder on cooking Terry’s Slow Cooked Pork.
Get a big Boston Butt and the night before, thoroughly season with salt and pepper, secure tightly in Saran Wrap and put it in the fridge overnight. Get the roast out early the next morning, 1 or 2 hours before cooking. Line a large rimmed baking sheet with foil, placing a metal rack (like a cooling rack) on top. Put a large piece of parchment paper over the rack and place pork on top. Cook in a 250 for at least 8 hours, until a cooking fork meets little resistance when twisted in the roast. Let it rest for as long as you can stand it, but have the Lexington-Style slaw on hand. Here’s the simple recipe.
The key is one fresh, medium head of cabbage, but put it in a food processor and chop it finely. DON’T simply buy shredded cabbage. It’s got to be fresh cabbage, chopped finely. In a large bowl whisk ketchup, vinegar, sugar, Tabasco, salt and pepper. Add the cabbage and toss to combine and refrigerate about a half an hour. Pile a bun high with the chopped or pulled barbeque add a big scoop of red slaw and you’ll think you’ve died and gone to Lexington – I mean heaven
2⁄3 C ketchup
1⁄2 C apple cider vinegar
1⁄2 C sugar
2 t Tabasco
2 t kosher salt
2 t ground black pepper
1 medium head cabbage, cored and finely chopped