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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.

To serve:
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