Lexington-style cooking is western North Carolina, USA, where barbecue traditions are very strong and handed down from generation to generation. For smoking in this region predominantly use a pork shoulder, then the finished meat is torn hands along the fibers and watered with Lexington sauce, which in unlike other barbecue sauces, it is more liquid and contains more vinegar rather than tomato paste. Due to the presence in the sauce natural preservative in the form of acetic acid, it can be stored in refrigerator for months. Share with friends: 
Time: 8 hours Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pork shoulder weighing 2.5 – 3.5 kg.
- 1.5 tbsp. cider vinegar
- 10 tbsp. l ketchup
- 0.5 tsp cayenne pepper
- 1 tsp black pepper
- 1 tbsp. l Sahara
- 0.5 tbsp. water
Recipes with similar ingredients: pork, apple cider vinegar, pepper ground cayenne, ketchup
Recipe preparation:
- Preheat the smokehouse using hickory and oak chips. At smoked shovels the tree should burn to the coals, and not in ashes.
- Salt the meat a little, put it on the wire rack, cover smokehouse and smoke for 8 – 10 hours
- Mix the remaining ingredients in a saucepan and bring to boiling. Reduce heat and simmer, stirring frequently. If you want sauce sharpen, add more black pepper. After about 20 minutes remove the pan from the heat and set aside.
- When the pork is ready, remove it from the smokehouse and leave for 5 – 10 minutes. Then slice or chop it with your hands on pieces. Serve the meat by pouring Lexington sauce on top.
