Smoking a 10 lb Boston Butt tonight for the 4th. Representing NC with some red slaw too!
It is usually eaten with pork BBQ in the Lexington area, but works well with a lot of dishes. 
Here's the recipe if you want to give it a try:
- 3/4 cups ketchup
- 1/3 cup apple cider vinegar
- 1/3 cup white sugar. I used a little less this time and also added a spoonful of pineapple juice concentrate.
- 1/2 tsp black pepper
- 1/2 tsp salt
- a few drops of your favorite hot sauce, I use Texas Pete
Mix these ingredients in a small bowl then, in a strong sealable container, add a grated cabbage.
I've used red cabbage before and, although not traditional, it is prettier and a little more nutritious.
I use the larger holes on the cheese grater, and it ends up looking like a rough pulp that's ~2 lbs.
Dump the sauce in with the cabbage, seal, and shake/mix the contents thoroughly.
Refrigerate or keep in cool place overnight. Enjoy!
Here's the recipe if you want to give it a try:
- 3/4 cups ketchup
- 1/3 cup apple cider vinegar
- 1/3 cup white sugar. I used a little less this time and also added a spoonful of pineapple juice concentrate.
- 1/2 tsp black pepper
- 1/2 tsp salt
- a few drops of your favorite hot sauce, I use Texas Pete
Mix these ingredients in a small bowl then, in a strong sealable container, add a grated cabbage.
I've used red cabbage before and, although not traditional, it is prettier and a little more nutritious.
I use the larger holes on the cheese grater, and it ends up looking like a rough pulp that's ~2 lbs.
Dump the sauce in with the cabbage, seal, and shake/mix the contents thoroughly.
Refrigerate or keep in cool place overnight. Enjoy!