I’ve always wanted to try Carolina-style pulled pork sandwiches so when I stumbled upon this recipe from Taste of Home, I couldn’t resist. I adapted the recipe by adding some seasonings and searing the meat before putting it in the oven to cook all day. The pork (and my house) smelled incredible all day and turned out tender, juicy, and full of flavor. These pulled pork sandwiches were tangy, delicious, and a big hit with the entire family.

Carolina-Style Pulled Pork Sandwiches

Dry Rub:

1 (4 lb) boneless pork shoulder
2 tbsp brown sugar
2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp ground mustard
1 large sweet yellow onion, cut into large chunks
3 cloves of garlic, minced

Sauce:

3/4 cup apple cider vinegar
4 tsp Worcestershire sauce
1 tbsp white sugar
1 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp ground mustard
Pinch of cayenne pepper, more if desired
Sea salt and freshly cracked pepper, to taste

Coleslaw:

3 tbsp mayonnaise
2 tbsp seasoned rice vinegar
2 tsp olive oil
1/4-1/2 tsp sugar, to taste
1/4 tsp celery salt
Sea salt and freshly cracked pepper, to taste
3 cups coleslaw mix, (carrots, green cabbage, and purple cabbage)

How to Make Carolina-Style Pulled Pork Sandwiches

Preheat the oven to 300 degrees making sure the rack is in the middle/lower section of the oven.

Make the dry rub by combining the brown sugar, salt, paprika, garlic powder, dried mustard, and black pepper in a small dish. Mix well; rub evenly all over the meat.

Sear the pork by heating the olive oil in a large Dutch oven over medium-high heat. Add the pork, fat side down, and cook for 2 minutes then flip and sear each remaining side of the pork shoulder. Remove the pork from the Dutch oven and place on a plate.

Add the onions (and a touch more olive oil, if needed) to the Dutch oven and cook, stirring often, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Place the pork and its juices back into the Dutch oven on top of the onions.

Make the sauce by combining the vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic powder, ground mustard, cayenne pepper, sea salt, and freshly cracked black pepper, to taste, until mixed thoroughly. Pour over the pork and onions.

Cook the pork by placing a lid on the Dutch oven and put it into the oven to cook for 5-6 hours, flipping the pork after 3 hours.

Remove the pork from the Dutch oven and place it into a large bowl and let it cool.

Spoon any grease off the top of the liquid in the Dutch oven and discard. Remove all of the fat pieces from the pork then shred with two forks.

Place the meat and its juices back into the cooking liquid. Mix well.

Make the coleslaw by combining the mayonnaise, seasoned rice vinegar, olive oil, sugar, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined. Pour the dressing over the cabbage and carrot mixture. Toss to coat evenly.

Finish the sandwiches, by toasting the hamburger buns in the oven, if desired.

Spoon some pork on the bottom half of the bun. Drizzle some barbecue sauce on top of the meat then add a big spoonful of coleslaw before adding the remaining half of the bun. Serve immediately. Enjoy.