North Carolina is one of our favorite barbecue regions, and when we’re in the region, Lexington BBQ #1 is one of our favorite road food stops. Pulled pork, red slaw, hushpuppies, and sweet tea is about as good as it gets. Our version of this famous slaw packs a bit more kick and pairs perfectly with our Wicked Pulled Pork.
For the sauce:
1 cup Frank’s Red Hot Sauce
1/2 cup Worcestershire sauce
1/4 cup cider vinegar
1/4 cup brown sugar
2 tablespoons chili powder
1 head Napa cabbage, sliced thin
2 carrots, shredded
2 tablespoons IQUE Dry Rub
Make the sauce:
In a small bowl over medium heat, bring Frank’s Red Hot Sauce, Worcestershire sauce, vinegar, brown sugar, and chili powder to a simmer. Lower heat and continue to simmer, gently, for 30 minutes. Remove from heat and cool to room temperature.
In a large bowl, mix cabbage, carrots, and dry rub, and toss to combine. Stir in the sauce.
We like the crunch and texture of fresh slaw best, but this will hold in an air-tight container in the refrigerator for up to a week.
Yield: 12 servings