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Monroe County style barbecue is a regional variant of barbecue that originated in Monroe County, Kentucky and is popular in the area surrounding it in southern Kentucky and northern Tennessee. It is characterized by grilled and thinly cut steaks of pork shoulder served with a vinegar-based hot sauce, referred to as "dip", and is served with side dishes common in the American South such as baked beans, green beans and coleslaw. This meal is referred to as a "shoulder plate" or, when served with bread, a "shoulder sandwich".

Origins and spread
Multiple Monroe County barbecue proprietors claim that the style of pork steak and recipe for pepper dip were popularized by Haskell Evans, an "African-American bootlegger and jack-of-all-trades" who was hired to cook barbecue for events in the area. Evans's granddaughter, owner of a barbecue restaurant in Tompkinsville, has stated that his techniques came from a camp of enslaved people in Cave City, Kentucky where his ancestors were held.