Carolina Bar-b-que Sandwich (11:00 Am - 4:00 Pm) Recipe

Prep pork

Trim excess fat from the pork shoulder and cut into 3-4 large chunks so it fits into a slow cooker or Dutch oven.

Season the pork evenly with 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper and 1 teaspoon garlic powder. Rub in 1 tablespoon yellow mustard to help the rub adhere.

Place the seasoned pork into a 6-quart slow cooker (or Dutch oven).

In a bowl, whisk together 1.5 cups apple cider vinegar, 1 cup water, 2 tablespoons light brown sugar, 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce (optional) until the sugar dissolves. Pour the mixture around the pork (do not pour directly on the seasoned exterior if you want a crust).

Slow-cooker method: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until pork pulls apart easily. Oven/Dutch oven method: Preheat oven to 300°F (150°C), cover and roast for 4–5 hours until fork-tender.

When the pork is done, transfer pieces to a large cutting board or pan. Reserve 3/4 cup of the cooking liquid (strain to remove solids) to use as the finishing vinegar sauce for sandwiches. Shred the pork using two forks or meat claws, removing any large pieces of fat.

Return shredded pork to the slow cooker or pan with about 1/2 to 3/4 cup reserved sauce. Toss gently to coat and keep warm until assembly. Taste and adjust: add more reserved sauce if you like a wetter sandwich, or reduce for a drier sandwich.

In a large bowl, combine 4 cups finely shredded green cabbage and 1/2 cup thinly sliced red onion.

In a separate small bowl whisk 1/2 cup apple cider vinegar, 2 tablespoons vegetable oil, 1 tablespoon granulated sugar, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper until sugar dissolves.

Pour the dressing over the cabbage and onion. Toss thoroughly to combine. Let sit at room temperature for 20–30 minutes to mellow and marry flavors, tossing once halfway through. Taste and adjust salt or sugar if desired.

Split the buns and lightly butter the cut sides with the 2 tablespoons softened butter.

Toast the buttered buns, cut-side down, in a skillet over medium heat for 1–2 minutes until golden and slightly crisp, or toast under a broiler briefly. Remove and keep warm.

Pile each bottom bun with about 3/4 cup shredded pulled pork (about 3/4 cup per sandwich based on 8 buns). Spoon an additional 1 to 2 tablespoons of the reserved vinegar sauce over the pork if desired for more tang.

Top the pork with a generous 1/3 to 1/2 cup of the vinegar coleslaw per sandwich.

Close with the top bun. Serve immediately with extra vinegar sauce on the side and pickles if desired.