Best North Carolina Pulled Pork Sandwich Recipes

SMOKY NORTH CAROLINA PULLED PORK SANDWICH WITH REDS BARBECUE SAUCE, THREE POTATO SALAD AND COLE SLAW

Steps:

• In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h
• Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
• Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit
• Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.
• Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
• Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref

NORTH CAROLINA PULLED PORK SANDWICH

Steps:

• 1. Place pork roast in a dutch oven. Pour BBQ sauce and Coke over roast. Cover with a tightly fitting lid. Wrap entire pan with aluminum foil to ensure a tight fit. Cook at 320 degrees for 4-4 1/2hrs. After 4 1/2hrs remove from oven and check to see if meat falls apart easily; if not, raise temp to 350 degrees and return to oven for another 30-40 mintues. Remove from oven and remove roast from juices. Pull meat apart slowly removing visible fat. Shred meat. You can spearate meat at this point if wanted into two groups (this is what I do); in one group add some of the juices that the meat was cooked in for a sweeter pork sandwich; in the other group leave the meat as is and serve with the Lexington-style coleslaw for a true North Carolina BBQ sandwich.
• 2. LEXINGTON-STYLE BBQ SAUCE: Combine the cider vinegar, ketchup, brown sugar, sugar, kosher salt, white pepper, red pepper and black pepper in a medium, nonreactive bowl. Let stand at least 10 minutes, stirring occationally. Can be made up to 1 week ahead and stored in the refigerator.
• 3. NORTH CAROLINA COLESLAW: Combine the coleslaw mix and 3/4 cup of the Lexington-style BBQ sauce in medium bowl. Refrigerate, covered 2 hr or overnight.
• 4. TO ASSEMBLE: To hamburger buns layer pulled pork (piled high)then North Carolina coleslaw. You may add a little more of the Lexington-style BBQ on top for an extra kick if wanted.