Carolina Style Pulled Pork Sandwich

Steps on how to prepare a Carolina Style Pulled Pork Sandwich recipe

Time

9 hour

Servings

1

Calories

453.2

    Ingredients

  • 2 onions, quartered
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 -6 lbs boneless pork butt
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard (ie ( Colmans)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
  • 1 cup american style prepared yellow mustard (i.e. Frenchs. Not Dijon, Guldens, or any other type of spicy mustard.)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke
  • 20 buns
  • 1 lb Coleslaw

    How to make it

  1. 1. STEP

    The Meat --.

  2. 2. STEP

    Place the quartered onions in a crock pot.

  3. 3. STEP

    Combine brown sugar, paprika, salt and pepper: rub over the roast.

  4. 4. STEP

    Place the roast over the onions in the crock pot.

  5. 5. STEP

    Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.

  6. 6. STEP

    Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.

  7. 7. STEP

    Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.

  8. 8. STEP

    While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.

  9. 9. STEP

    Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).

  10. 10. STEP

    Remove the onions and chop to a fine consistency.

  11. 11. STEP

    Pull apart the meat with a couple of forks. Meat should have a shredded look to it.

  12. 12. STEP

    Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.

  13. 13. STEP

    To serve, spread barbecue sauce on bottom of a hearty bun.

  14. 14. STEP

    Put layer of pulled pork on bun. Spread barbecue sauce over meat.

  15. 15. STEP

    Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.

  16. 16. STEP

    Spread top of bun with more sauce.

  17. 17. STEP

    Grab a fist full of napkins, and enjoy.

    Ingredients

  • 2 onions, quartered
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 -6 lbs boneless pork butt
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard (ie ( Colmans)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
  • 1 cup american style prepared yellow mustard (i.e. Frenchs. Not Dijon, Guldens, or any other type of spicy mustard.)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke
  • 20 buns
  • 1 lb Coleslaw

    Tags

    LUNCH/SNACKS

    PORK

    MEAT

    EGG FREE

    FREE OF...

    FOR LARGE GROUPS

    STOVE TOP

    INEXPENSIVE

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