Carolina-Style Pulled Pork Sandwiches

 

Carolina-Style Pulled Pork Sandwiches

 

Yield: 8 

Total Time: 5-6 hours +/-

Ingredients:

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)

Directions:

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

Combine the brown sugar, salt, paprika, garlic powder, dried mustard, and black pepper together in a small dish. Mix until well combined; rub evenly all over the meat.

Heat 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.

Combine the vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic powder, ground mustard, cayenne pepper, and sea salt and freshly cracked black pepper, to taste, until mixed thoroughly. Pour over the pork and onions. Place a lid on the Dutch oven and put it into the oven. Cook for 5-6 hours, making sure to flip the pork after 3 hours. Remove the pork from the Dutch oven into a large bowl and let 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 their juices back into the cooking liquid. Mix well.

Combine 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.

Toast 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 on top before adding the remaining half of the bun. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net