Recipes & Guides

Carolina Pulled Pork Sandwiches and Slaw

Name: Carolina Pulled Pork Sandwiches and Slaw
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 16
Cuisine: American
Ingredients: Remy’s Competition Rub by Brocmar Smokehouse; Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces; 1 Pork Shoulder (around 5 lb); 2 Tablespoons Paprika; 16 Buns, Potato or White Bread; 4 Tbsp Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces; 2 Tbsp Apple Cider Vinegar; 1 cup Water; Remy’s Competition Rub by Brocmar Smokehouse; 1/4 cup Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces; 1 head Green Cabbage, shredded &amp; chopped; 1/2 Onion, diced; 1/4 Cup Celery, diced; 1/4 Cup Green Onion, chopped; 3 Tbsp Mayo; 1 Tbsp Yellow Mustard

Recipes

Jun 27, 2023

feat. Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces & Remy’s Competition Rub by Brocmar Smokehouse

Shop BBQ Sauces & Rubs

Use promo code SMOKER5 at checkout for $5 off! Sauce and rub orders $50+ ship for free to US customers. Visit the Pitmaster Shop to browse past boxes, grilling & smoking accessories, Grill Masters Club apparel, or award-winning BBQ sauces and rubs from our inventory.

Carolina Pulled Pork Sandwiches and Slaw

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

8 hours

To celebrate National BBQ Month, we’re serving up this all time favorite combo with a Grill Masters Club twist, using our North Carolina based BBQ sauce, Morgan’s Carolina Q to highlight this classic culture of BBQ with this recipe inspired by Eastern and Western NC barbecue.

Author:

Pitmaster Rosalie

Image of Carolina Pulled Pork Sandwiches and Slaw

Ingredients

Pulled Pork Ingredients

Remy’s Competition Rub by Brocmar Smokehouse
Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
1 Pork Shoulder (around 5 lb)
2 Tablespoons Paprika
16 Buns, Potato or White Bread

Mop Mixture Ingredients

4 Tbsp Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
2 Tbsp Apple Cider Vinegar
1 cup Water

Coleslaw

Remy’s Competition Rub by Brocmar Smokehouse
1/4 cup Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
1 head Green Cabbage, shredded & chopped
1/2 Onion, diced
1/4 Cup Celery, diced
1/4 Cup Green Onion, chopped
3 Tbsp Mayo
1 Tbsp Yellow Mustard

View Cart (0) Checkout

Directions

Preheat your smoker to 250 °F using hickory wood chips. If using a grill, use the Mesquite Smoke-In-A-Can by Steven Raichlen’s Project Smoke, and use offset heat to make this great recipe.
Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans).
Season with Remy’s Competition Rub by Brocmar Smokehouse and paprika.
Place on smoker, fat side down and smoke for 8 hours (until 195-200 °F internal temp).
Mop or spritz pork shoulder with the Mop Mixture 4-6 times throughout cooking.
Cover pork shoulder with foil and rest at least 30 minutes at room temperature (place in cooler up to 4 hours if eating later on).
Shred with hands.
Prepare the coleslaw: In a bowl, add all of the listed ingredients above and mix thoroughly.
Add coleslaw to toasted buns packed with pulled pork, more Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces and enjoy!

Recipe Note

Pitmaster Notes: We highly respect and honor North Carolina’s BBQ styles, and enjoyed creating this recipe inspired by the Eastern and Western regions. We took the pork shoulder method from the Western side, and the vinegar sauce and slaw from the Eastern. If you would like to hear more about traditional NC BBQ, head to our grilling tips to find out more!