Discover the Heart of North Carolina: Authentic Lexington-Style Barbecue Recipe!

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North Carolina is renowned for its rich barbecue heritage, with Lexington-style barbecue being one of the most celebrated styles. Known for its tangy tomato-based sauce and slow-cooked pork shoulder, this style of barbecue is a true representation of North Carolina's culinary legacy. It reflects the state's love for bold flavors and time-honored cooking techniques that bring communities together.

Lexington-style barbecue, also known as Piedmont or Western-style barbecue, is a dish that North Carolinians hold dear. It's not just about the food; it's about the experience and tradition that come with it. Whether you are at a backyard gathering, a summer cookout, or one of the many barbecue festivals in the state, this dish is a staple that brings people together.

The Unique Taste of Lexington-Style Barbecue

At the heart of Lexington-style barbecue is the pork shoulder, smoked slowly over hickory wood until it is perfectly tender and juicy. This cooking method imparts a smoky flavor that is characteristic of true North Carolina barbecue. The pork is then pulled or chopped and served with a tangy, vinegar-based sauce that includes a hint of tomato, giving it a slightly sweeter taste than its Eastern-style counterpart.

This distinctive flavor profile is complemented by the classic side dishes that often accompany the barbecue, such as red slaw (a tangy, vinegar-based coleslaw), hush puppies, and baked beans. Together, these elements create a meal that is both satisfying and memorable.

Recipe: Authentic Lexington-Style Barbecue

Ingredients:

• For the Pork:
• • 5-6 lbs pork shoulder (Boston butt)
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 1 tbsp paprika
• For the Sauce:
• • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tbsp hot sauce
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

1. Prepare the Pork:
2. • Begin by patting the pork shoulder dry with paper towels. Rub the meat generously with salt, black pepper, and paprika, ensuring it is well-coated.
   • Let the pork sit at room temperature for about 30 minutes while you prepare the smoker.
3. Smoking the Pork:
4. • Preheat your smoker to 250°F (120°C) and add hickory wood chips for that authentic smoky flavor.
   • Place the pork shoulder on the smoker grates, fat side up. Close the lid and let it smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C). This low-and-slow process ensures the meat becomes tender and flavorful.
   • During smoking, you may need to add more wood chips to maintain a consistent smoke.
5. Prepare the Sauce:
6. • In a medium saucepan, combine apple cider vinegar, ketchup, brown sugar, hot sauce, red pepper flakes, salt, and black pepper.
   • Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let the sauce cool.
7. Pull and Serve:
8. • Once the pork is done smoking, remove it from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat.
   • Using two forks or your hands, shred the pork into bite-sized pieces.
   • Toss the pulled pork with some of the prepared sauce, reserving some for serving on the side.
9. Serving Suggestions:
10. • Serve the pulled pork on a bun topped with red slaw, or on a plate alongside traditional sides like hush puppies and baked beans. Don't forget to provide extra sauce for those who like a little extra kick.

A Taste of Tradition

Lexington-style barbecue is more than just a dish; it's a celebration of North Carolina's vibrant food culture. With its roots deep in the state's history, this barbecue style showcases the perfect balance of flavors and textures that define Southern cuisine. Whether you're a lifelong North Carolinian or a visitor eager to experience local flavors, this barbecue recipe offers a delicious taste of the state's culinary heritage.

Source: Family Recipe