Best North Carolina Style Coleslaw Recipes

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NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW



North Carolina-Style Pulled Pork Sandwiches and Coleslaw image

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

3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
1 (5 lb) boneless pork shoulder
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1 1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 (2 3/4 lb) green cabbage, cored and shredded

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



North Carolina-Style Coleslaw image

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

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 green cabbage, cored and shredded (almost 3 pounds)

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



North Carolina-Style Coleslaw image

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

1 small or 1/2 large head green cabbage (about 2 pounds), cored
1 cup Vinegar Sauce; , or more to taste
Salt (optional)

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-STYLE COLESLAW



North Carolina-Style Coleslaw image

Number Of Ingredients 3

1 head cabbage, small green or 1/2 large head (about 2 pounds), cored
1 cup Vinegar Sauce, or to taste (see recipe)
salt (optional)

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



NORTH CAROLINA STYLE COLESLAW image

Categories     Pork     Side

Yield 8 servings

Number Of Ingredients 8

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tbs sugar
2 tsp hot pepper sauce
1 tsp crushed red pepper
1 tsp salt
1/8 tsp pepper
1 green cabbage (about 2 3/4 pounds), cored and shredded

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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