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June 18th, 2011, 09:21 PM
Carolina Red Pulled-Pork Sandwich w/ Red Slaw & Vinegar

Pulled Pork

1 cup apple juice, optional
1/2 cup soy sauce, optional
1/2 cup Worcestershire sauce, optional
1 (7-pound) bone-in pork butt or picnic roast
Yellow prepared mustard
1 cup brown sugar
6 tablespoons kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
Vinegar Sauce (see recipe below)
16 buns
Carolina-Style Red Slaw (see recipe below)

Combine the apple juice, soy sauce and Worcestershire sauce and inject it
into the pork, space the injections points about an inch apart. This will help
to flavor and to tenderize the meat. (This step optional.)

Coat the pork with a thin layer of the yellow mustard.

Combine sugar, salt, chili powder and cumin in a small bowl.
Apply thickly to all sides of the pork.

Wrap in plastic wrap and place in the fridge for at least an hour.

Put the pork on barbecue grate, with the fat side up, and smoke it indirectly
at 225 to 250 degrees F. until the temperature in center of pork measures
140 degrees F using an instant-read thermometer.
The cooking time is approximately 1 1/2 hours per pound.

When done, immediately move pork to a pan and cover it with foil.
Pork left uncovered will develop a bitter flavor. Finish pork in a smoker or
put in a preheated 250-degree F oven until its internal temperature reaches
195 to 200 degrees F, which should be about 30 minutes more.
The bone in the pork butt should be loose and the meat tender.

Let pork cool, then pull it or shred it using two forks.

Mix pulled pork with the vinegar sauce (recipe below) and serve it on buns.
Top each sandwich with the Carolina-Style Red Slaw.

Carolina-Style Red Slaw

1 head red cabbage, shredded
1 small bell pepper (any color), finely chopped
1 small sweet onion, finely chopped
1 carrot, grated
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 cup cider vinegar

Toss together the cabbage, pepper, onion and carrot in a large bowl.

In a small bowl, Whisk together the sugar, salt, dry mustard,
celery salt and vinegar. Pour it over the cabbage mixture.
Toss well to coat.

Carolina-Style Vinegar Sauce for Pulled Pork

1 tablespoon lard
4 tablespoons (1/2 stick) butter
1 tablespoon kosher salt
1/2 cup Worcestershire sauce
3/4 cup white vinegar
1 teaspoon ketchup
2 tablespoons lemon juice
1 teaspoon ground black pepper
1/2 tablespoon ground red (cayenne) pepper

In a small saucepan, combine all the ingredients.
Bring it to a boil over high heat.
Reduce the heat to low and simmer for 30 minutes.

Makes 16 pulled pork sandwiches on buns.