Barbecue is a very touchy topic in many parts of the UnitedStates. The word barbecue has many meanings, depending on the region. Somepeople define barbecue as any type of meat cooked outside. Others only viewbarbecue as only cow, or only pig. There are debates about which cut of the meat should be used. Then comes the method of cooking—grilling, smoking and roasting all qualify as a barbecuing method depending on your region. Of course, there is also the method of conveying flavor—smoking, rubs (dry and wet), and sauces. It’s a complex subject, and I am not here to cause arguments about the proper form barbecue is to take. I have partaken in several varieties, andI have enjoyed them.

Nevertheless, when I say barbecue, I typically only mean one kind: Lexington style barbecue. My mom’s side of the family is from Lexington,NC, and it is an important part of our family’s culture. Most people expect hamor turkey at Christmas dinner. For as long as I can remember, we’ve had barbecue.

What is Lexington style barbecue? First of all, it is pork,and only the shoulder (this cut is also called Boston Butt, which causes no end of amusement to my husband). It is cooked long, low, and slow and is served with a tomato and vinegar based sauce. This sauce is called “dip” and is much more vinegary than the sauces you buy at the grocery store, but less vinegary than what is typically called “Eastern Barbecue,” which is made in the eastern portions of North Carolina. Lexington style barbecue is served on a bun with red/pink slaw that is also vinegar based.

In this recipe, I am attempting to make Lexington style barbecue in my crockpot, since with the three little ones I really don’t have the time to mind this meat for hours. I also did not make the slaw, since it is not my favorite and I would be the only one eating it. I based the recipe loosely off the Cooks Illustrated Cookbook indoor barbecue recipe, but adapted the meat recipe for crockpot and added some onions since I removed the liquid smoke. I also toned down the red pepper flake recommendation in the book. The nice thing about cooking the meat separate from the sauce means that my husband can eat the meat with his typical bottled barbecue sauce, my eldest can have it with ketchup (she eats all meat with ketchup), the babies can have it plain, andI can have it with the “dip.”

Here are the steps:
Place the meat in the crockpot. Smear yellow mustard all over the meat.



Mix all remaining ingredients except the water. Rub this spice mixture all over the mustard covered meat. Arrange the chunks of onion around the meat.

Pour the water over the meat. Cover and put the crockpot on low for 10-12 hours.
It doesn't look pretty when it comes out. That's ok.

Take it out and cut it up or shred it. It pretty much falls apart. Mix the sauce ingredients together. Serve meat on a toasted bun. Pour sauce on the meat. That's it!

Lexington Style Barbecue in the Crockpot

Ingedients:

3-4.5 lb Boston Butt Pork Roast
1/4 cup yellow mustard

2 teaspoons salt
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons paprika
1 1/2 tablespoons cayenne pepper
1 medium onion, cut into chunks
3/4 cups of water


Place the meat in the crockpot. Smear yellow mustard all over the meat.
Mix all remaining ingredients except the water. Rub this spice mixture all over the mustard covered meat. Arrange the chunks of onion around the meat.
Pour the water over the meat. Cover and put the crockpot on low for 10-12 hours.
Take it out and cut it up or shred it. It pretty much falls apart. Mix the sauce ingredients together.(1/2 cup juice from meat, 1 cup cider vinegar, 1/2 cup water, 1/3 cup ketchup, 1 tablespoon sugar, salt and chili pepper to taste). Serve meat on a toasted bun. Pour sauce (whether it's Lexington Style or another style sauce) on the meat. That's it!



This recipe is linked up to Friday Food at MomTrends