CHICAGO (WLS) — Tracy Butler brought a bang to the party Thursday with Lexington Betty Smokehouse and her Southern-inspired cooking.
The Southside restaurant has teamed up with Lettuce Entertain You restaurant as the official food and beverage partner of NASCAR Street Racing Weekend, along with award-winning chef Dominic Leach.
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Some of the delicious foods being served this year include pulled pork sandwiches with coleslaw and cornbread muffins.
Leach taught Butler how to make the sandwiches on Thursday.
Pulled Pork Sandwich Recipe
Yield: 8-10 servings
Pork Ingredients
– 5 lbs pork shoulder
– 1 tablespoon paprika
– 1 tablespoon chili powder
– 1 tablespoon brown sugar
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon kosher salt
– 1 tablespoon of black pepper
– 1 teaspoon cumin
Barbecue Sauce Ingredients
– 1.5 cups ketchup
– 1/4 cup dark brown sugar
– 2 tablespoons of molasses
– 2 cloves of garlic (minced or grated)
– 1/4 cup apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 2 teaspoons of sweet or hot paprika
– 1 teaspoon black pepper
– 1 teaspoon dry mustard powder
– A pinch of cayenne pepper
– A little hot sauce, to taste
Ingredients for coleslaw
– 1 small green cabbage (about 1.5 pounds), outer leaves removed and shredded
– 1/2 small red onion, thinly sliced
– 3/4 cup mayonnaise
– 2 tablespoons of apple cider vinegar
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon coarse kosher salt
– Black pepper
– Sliced pickles for sandwiches
Mix all dry rub ingredients together.
Sprinkle the meat generously with the spices. If you have time, let the meat sit at room temperature for an hour or two, or refrigerate for a few hours or overnight.
Heat grill to 300 degrees. Cook pork indirectly on grill for 3 to 4 hours or until internal temperature of meat registers 180 degrees on a meat thermometer.
About 30 minutes before the pork is done cooking, make the barbecue sauce by combining all ingredients in a medium saucepan. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the sauce has thickened.
Remove the pork from the grill and transfer to a casserole dish or half-sized aluminum pot. Make the barbecue sauce using 1/2 cup each barbecue sauce and water. Cover the pot with aluminum foil. Cook the pork until it reaches an internal temperature of 200 degrees or is tender enough to pull apart.
To make the coleslaw, combine the cabbage and onion in a large bowl. In another small bowl, combine the mayonnaise, vinegar, olive oil, salt, and pepper. Add the dressing to the cabbage and mix well.
The pulled pork is served on a brioche bun with sauce, coleslaw and pickles.
Cornbread Muffin Recipe
Yield: 24 muffins
Dry ingredients
– 2 cups flour
– 2 cups cornmeal
– 1 cup sugar
– 2 tablespoons baking powder
– 1 teaspoon salt
Wet material
– 1 cup milk
– 1 cup melted butter
– 3 eggs
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a medium bowl, whisk together eggs, milk, and melted butter.
Mix all dry ingredients together.
Combine the dry and wet ingredients. Mix well to ensure all ingredients are combined.
Pour cornbread batter evenly into muffin pan, making sure each liner is nearly full.
Bake for 10 minutes, then flip the tray over and bake for a further 10 minutes. Check the muffins for doneness by inserting a toothpick.
Once the muffins are done, spread with butter and serve warm.
For more information about Lexington Betty Smokehouse, located at 756 E. 111th St. in Chicago’s Pullman neighborhood, visit www.lexingtonbetty.com
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