My favorite parts of the barbecue experience have always been (1) the red slaw, and (2) the sauce. It’s all about the sauce. As a native North Carolinian, I take my barbecue seriously. And yes, the debate wages on…Eastern style vs. Western style. My version is a bit of a hybrid. It has ketchup, so it’s not a true Eastern style sauce. No purity here, lol! This recipe is based on the mock pork barbecue I fell in love with at Whole Foods a few years ago. And to be clear – this is NOT vegan health food. The base is Delight Soy, a processed ingredient from a Morrisville, NC company. I wouldn’t eat this everyday, but it’s a pretty amazing treat once in a while. (With Lexington Style Barbecue Slaw, of course.)
- 1 package Delight Soy nuggets or patties*
- 1 1/2 cups apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Texas Pete hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- red chili flakes to taste
- Thaw the Delight Soy nuggets or patties.
- While they are thawing, make the sauce. Combine all ingredients, apple cider vinegar through chili flakes, in a pot. Heat until boiling to dissolve the sugar and meld the flavors.
- Let the sauce cool to room temperature.
- Shred the nuggets or patties in a food processor. Don’t over process – just pulse until the soy has a good consistency. This is your barbecue base.
- Add some sauce to the soy barbecue. NOT all of the sauce, mind you. There will be plenty for saving and adding extra later – I only used about a third of the sauce on the barbecue.
- Refrigerate overnight to allow the flavors to develop. If you can wait that long.
- That’s it! Easy peasy. Add as much extra sauce as you want, and enjoy!
Delight Soy is not available in all areas. You could also use Beyond Meat chicken style strips or a similar product.