CHICAGO (WLS) — Tracy Butler was on fire in Southern style Thursday as she cooked up a storm with Lexington Betty Smokehouse.
South Side Restaurant, with award-winning chef Dominique Leach, is partnering with Lettuce Entertain You Restaurants as the official food and beverage partner of the NASCAR Street Race Weekend.
ABC7 Chicago is now broadcast 24/7. Click here to watch
Savory dishes offered this year include a pulled pork sandwich with coleslaw and a cornbread muffin.
Leach showed Butler how to make these sandwiches on Thursday.
Pulled Pork Sandwich Recipe
Yield: 8 to 10 servings
Ingredients for pork
– 5 lb pork shoulder
– 1 tbsp. paprika
– 1 tbsp. chili powder
– 1 tbsp. Brown sugar
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 C. kosher salt
– 1 tbsp black pepper
– 1 C. teaspoon cumin
Ingredients for barbecue sauce
– 1.5 cups of ketchup
– 1/4 cup packed dark brown sugar
– 2 tablespoons of molasses
– 2 cloves of garlic, chopped or grated
– 1/4 cup of cider vinegar
– 2 tbsp Worcestershire sauce
– 2 tbsp. sweet or hot paprika
– 1 tsp. black pepper
– 1 teaspoon of dry mustard powder
– A pinch of cayenne pepper
– A little hot sauce, more to taste
Ingredients for Cabbage Salad
– 1 small head green cabbage, outer leaves removed, shredded (about 1.5 pounds)
-1/2 small red onion, thinly sliced
– 3/4 cup mayonnaise
– 2 tablespoons of cider vinegar
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon. coarse kosher salt
– Black pepper
– Sliced ​​pickles, for sandwich
Mix all ingredients for dry mix.
Season the meat generously with the spice mixture. If you have time, let the meat sit for an hour or two at room temperature, or refrigerate it for several hours or overnight.
Heat grill to 300 degrees. Cook the pork indirectly on the grill for 3 to 4 hours or until the internal temperature of the meat registers 180 degrees on a meat thermometer.
About 30 minutes before the pork is done cooking, prepare the barbecue sauce by combining all the ingredients in a medium saucepan. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the sauce has darkened in color.
Remove pork from grill. Transfer it to a casserole dish or half aluminum pan. Prepare a barbecue slurry using 1/2 cup barbecue sauce and water. Cover half pan with foil. Braise the pork to an internal temperature of 200 degrees or separate it.
To make coleslaw, combine cabbage and onion in a large bowl. In another small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add the vinaigrette to the cabbage and mix well.
Serve pulled pork with sauce, coleslaw and pickles on a brioche bun.
Cornbread Muffins Recipe
Yield: 24 muffins
Dry ingredients
– 2 cups of flour
– 2 cups cornmeal
– 1 cup of sugar
– 2 tbsp. Baking powder
– 1 teaspoon of salt
Wet ingredients
– 1 cup of milk
– 1 cup of melted butter
– 3 eggs
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, whisk together eggs, milk and melted butter.
Mix all dry ingredients together.
Mix the dry ingredients with the wet ingredients. Mix thoroughly and make sure all ingredients are well combined.
Divide the cornbread batter evenly among the muffin cups, filling each cup about full.
Bake for 10 minutes, turn the pan over, then bake for another 10 minutes. Test the muffin for doneness with a toothpick.
When the muffins are cooked, brush them with butter and enjoy them while still hot.
Visit www.lexingtonbetty.com for more information about Lexington Betty Smokehouse, located at 756 E. 111th St. in Chicago’s Pullman neighborhood.
Copyright © 2024 WLS-TV. All rights reserved.
