Carolina Pulled Pork Sandwiches with Coleslaw

In Pork by Mark MaskerLeave a Comment

Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina pork recipepork recipe that you can sauce up with two or three styles of Carolina BBQ sauces. Even the coleslaw can go north or south. There is a minor debate about whether or not to use a rub, with purists generally preferring to salt the pork roast–a practice some smoking chefs don’t approve of.

carolina pulled pork sandwich recipe
Carolina Pulled Pork Sandwiches with Coleslaw
Print Recipe
Heat Scale: Medium
Servings
6-8 servings
Servings
6-8 servings
carolina pulled pork sandwich recipe
Carolina Pulled Pork Sandwiches with Coleslaw
Print Recipe
Heat Scale: Medium
Servings
6-8 servings
Servings
6-8 servings
Instructions
Sauce
  1. Combine all the ingredients in a large bowl, mix well, simmer for 15 minutes, and let stand for a couple hours to blend the flavors.
Cole Slaw
  1. Mix together the ingredients for the salad in a bowl. Combine all the ingredients for the dressing in another bowl. Pour the dressing over the salad and mix well. Cover and refrigerate for 2 hours.
Pulled Pork
  1. If using a rub, sprinkle it thickly over the roast and allow it to sit, covered, at room temperature, for three hours. Smoke the roast with 200 degree F. smoke for 4 or more hours, until the internal temperature reaches 170 degrees F.
  2. Remove the roast from the smoker, transfer it to a cutting board, and let it to sit for 20 minutes. Remove any skin and excess fat from the roast. Pull the pork into thin pieces about an inch and a half long.
  3. To serve, place the pork on the buns, spread the sauce of choice over the pork, and then add coleslaw to taste.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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