I hail from the North Carolina Piedmont, not far from barbecue capital, Lexington, N.C. If you’ve got an impressive BBQ IQ then you know that Lexington lovers take their smoked pork with a vinegar tomato sauce and their chopped slaw stirred with the same. In my home kitchen, I cook my locally-raised pork shoulder in a crockpot all day, shred it by hand after it has cooled and then mix in my sauce — which is sweet and hot, tangy and tasty. To build the perfect BBQ sandwich, find my slaw recipe here and my bun recipe here.
Makes 3 cups
Ingredients
- 1 small onion
- 3 medium cloves of garlic
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 2 cups organic ketchup
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 tsp. red pepper flakes
- 1 lemon, juiced
- coarse sea salt
- fresh ground pepper
Instructions
- Place onion and garlic in a blender with the water and vinegar. Puree.
- Combine onion mixture with all remaining ingredients in a medium saucepan. Bring to a boil, then remove from heat. Salt and pepper to taste.
- Good in an air-tight container in the refrigerator for up to a week.