Best North Carolina Coleslaw Recipes
NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Provided by Karabea
Categories Lunch/Snacks
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
- For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
NORTH CAROLINA-STYLE COLESLAW
this simple, spicy slaw is traditionally served in north carolina as a barbeque sidedish, as well as a crunchy topping on pulled pork sandwiches.
Provided by Red Hot Housewife
Categories Low Protein
Time 10m
Yield 8 sidedish portions, 8 serving(s)
Number Of Ingredients 8
Steps:
- in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.
NORTH CAROLINA-STYLE COLESLAW
Provided by Steven Raichlen
Categories Side Backyard BBQ Vinegar Cabbage Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.
NORTH CAROLINA COLESLAW
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Provided by Elizabeth Karmel
Categories Food Processor Side Marinate No-Cook Picnic Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Summer Tailgating Cabbage Small Plates
Yield Makes 4 to 6 cups
Number Of Ingredients 5
Steps:
- Combine cabbage and barbecue sauce. It should be wet, but not "floating" in the barbecue sauce. Let sit for at least 20 minutes or overnight in the refrigerator. Serve cold on top of barbecue on a white fluffy bun.
NORTH CAROLINA COLESLAW
Provided by Rick Rodgers
Categories Salad Side No-Cook Fourth of July Vegetarian High Fiber Vinegar Carrot Summer Cabbage Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.
NORTH CAROLINA-STYLE COLESLAW
Number Of Ingredients 3
Steps:
- 1. Chop the cabbage fine by hand or shred on a mandoline or using the shredding disk of a food processor.2. Place the cabbage in a large bowl and stir in the vinegar sauce. Let stand for 10 minutes, then reseason, adding sauce or salt as needed.Makes about 6 cups
Nutrition Facts : Nutritional Facts Serves
NORTH CAROLINA STYLE COLESLAW
Steps:
- In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve
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