Lexington Bbq Chopped Pork And Slaw Recipes

BBQ RED SLAW

Steps:

• Place chopped cabbage in a large bowl.
• Whisk together ketchup, vinegar, sugar salt and pepper.
• Pour dressing over cabbage and toss until well mixed.
• Store in an airtight container in refrigerator until ready to serve.
• Serve with pulled pork on rolls, ribs or BBQ chicken

LEXINGTON BBQ CHOPPED PORK AND SLAW

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Combine dry seasonings. Rub liquid smoke, then seasoning mixture evenly onto all sides of meat. Place in disposable 13x9-inch foil pan sprayed with cooking spray.
• Grill meat 3 hours or until very tender, turning meat a quarter turn every 30 min. Meanwhile, toss coleslaw blend with 1/4 cup barbecue sauce. Refrigerate until ready to serve.
• Remove pan from grill; let meat stand 5 min. Use 2 forks to pull meat into shreds. Add remaining barbecue sauce; mix lightly.
• Fill buns with meat mixture and coleslaw just before serving.

TANGY RED CABBAGE SLAW

Steps:

• Serve as a side for your next cookout, pulled pork dinner, or holiday dinner and enjoy.

LEXINGTON BARBECUE RESTAURANT RED SLAW RECIPE - (3.2/5)

Steps:

• Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

RED BBQ SLAW

Steps:

• Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

CAROLINA STYLE RED SLAW

Steps:

• In a medium size mixing bowl, mix together cabbage, onion and carrot.
• In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
• Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
• Serve with chopped pork barbecue or your favorite barbecue entrees.

LEXINGTON STYLE COLESLAW

Steps:

• Chop cabbage.
• In a small saucepan dissolve the sugar in the cider vinegar over a medium heat.
• Add other ingredients except the cabbage and mix well while simmering for about 10 minutes.
• Remove from heat before the mixture gets thick.
• Allow to cool for about 10 more minutes then pour over cabbage.
• Toss until well mixed.
• Serve immediately.

LEXINGTON-STYLE BARBECUE SLAW

Steps:

• In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.