North Carolina Bbq Coleslaw Recipes

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.

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

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.

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.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW

Steps:

• Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
• Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
• Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

NORTH CAROLINA-STYLE COLESLAW

Steps:

• Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl. ShareTweetPin7 Shares Step 2: Place the cabbage in a large nonreactive bowl and stir in the Eastern North Carolina-Style Vinegar Sauce. Taste for seasoning, adding more vinegar sauce as necessary. Let stand for 10 minutes, then taste again, adding more vinegar sauce and/or salt as necessary. The coleslaw can be made up to 4 hours ahead. Store it in the refrigerator, covered. ShareTweetPin7 Shares

NORTH CAROLINA-STYLE COLESLAW

Steps:

• in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.

NORTH CAROLINA-STYLE COLESLAW

Steps:

• Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)