My attempt to re-create Lexington NC BBQ and slaw at home

Best way to describe the pork is mild.

Mild smoke, hickory and oak, and as you can tell mild rub. They actually only use salt but I like a little pepper in the bark. The sauce is a thin watery vinegar and tomato sauce that is more sweet than spicy. The red slaw is also vinegar and ketchup based(no mayo) and has a little spice to it. I have recipes that I will post up later today when I am near them. Most of my recipes were taken from different sites and cookbooks I have found and even some YouTube videos from the owners of the establishments. Each one shared a nugget on info here and there and when I put them all together I was able to back into the recipes. Now I just need an authentic hushpuppie recipe which should not be to hard.

Thanks guys. I have probably researched this for a few years. Most of my recipes are an attempt to replicate Lexington #1 aka Honey Monks. Then one thing that they use that is not available is a 40 grain (or 4% acidity)vinegar therefore I use regular 5%.

Hotch, the chop is a little messy but I don't go at it like Chris Lilly which helps.  I usually pull it some but not to much then I have a big knife I use like a cleaver to chop it up.  Some of the pork will fly, it is unavoidable.

RECIPES

Rub

2 tablespoons kosher salt

1 tablespoon black pepper

Lexington Dip Sauce, makes one gallon

2 cups cider vinegar (4% if you can find it)

2 cups ketchup (recommend hunts brand for authenticity)

12 cups of water

1 cup sugar

1 tablespoon iodized salt

1 teaspoon pepper

1 teaspoon red pepper flakes

1 teaspoon ground red pepper

Combine ingredients wet then dry in a pot and whisk while bringing to a boil. Reduce heat and simmer 10-15 minutes.

BBQ Red Slaw