north carolina-style pulled pork sandwiches

Barbecue is a kind of food that people can get real fussy about. Read user reviews for any barbecue place and half of them are complaints that things aren’t being done “the real way.” People get that way about Mexican food, too. And, embarrassed as I am to admit it, I’ve been that fussy person. But living in New York and being away from the barbecue I’m used to has forced me to loosen up a little and admit that North Carolina-style is “the real way” only because it’s what I’m used to and if I’d been born in Memphis or Kansas City or Dallas I’d look at Carolina-style like it was all wrong. This has had the benefit of allowing me to experiment with ingredients and techniques while still staying true to the flavors I grew up with.

I’ve also learned to let go of correcting people when they call just any pulled pork “barbecue.” There aren’t a lot of places with real smokers in the city (although I’m fortunate enough to live very close to one of the best) and there’s no way you have place to smoke your own unless you are rich or lucky (I’m neither). So, while I’ll never call it barbecue when it isn’t smoked, I’ll let it slide when others do. And really, a braised pork shoulder with your favorite sauce is a fine substitute on a spring day.

These pulled pork sandwiches were served on toasted potato buns with plenty of vinegar sauce and coleslaw–but please, make them however you like. I won’t judge.

Print Recipe

North Carolina-Style Pulled Pork with Quick Coleslaw

Prep Time

20 mins

Cook Time

4 hrs 15 mins

 

North Carolina-style pulled pork sandwiches served on potato rolls with a vinegar-based barbecue sauce and quick coleslaw.

Makes: 6 servings

Author: Elizabeth Stark

Ingredients

Pulled pork

• Sea salt
• 1 teaspoon olive oil
• 2 shallots, rough chopped
• 2 pound pork shoulder, fat mostly trimmed
• 1 1/2 cups white wine
• 1/2 teaspoon fresh ground white pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon spicy Hungarian paprika
• 2 bay leaves
• 1 tablespoon honey

Vinegar sauce

• 2 cups apple cider vinegar
• 1 teaspoon sea salt
• 1 tablespoon brown sugar
• 2 tablespoons red pepper flakes
• 1 1/2 teaspoons fresh ground pepper
• 1/2 teaspoon chili powder

Quick coleslaw

• 1/2 head savoy cabbage, sliced into thin ribbons
• 1 carrot, grated
• 1 onion, minced
• 1/4 cup mayonnaise
• 1 teaspoon rice wine or apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground white pepper

Instructions

1. Working ahead, sprinkle the pork shoulder all over with sea salt. Refrigerate for at least 2 hours up to one day.

2. Heat a large dutch oven, or other large, heavy bottomed pot, over medium-high heat. Add the olive oil and shallots and saute for 2 minutes. Next add the pork shoulder. Sear on all sides, until you've achieved a nice color all around (this will take about 12 minutes). Pour in the wine, and add 1/2 teaspoon salt, peppers, paprika, bay, and honey. Bring liquid to a quick boil, and then turn heat to low, and cover.

3. Continue to cook over low heat for 4 - 8 hours. Flip the meat occasionally, and check the liquid levels – the liquid should cover roughly half of the meat. If the liquid runs low, add a bit of wine, water, or vinegar. Remove from heat when meat is tender and starting to fall apart – the longer it cooks, the more tender it will be.

4. Place on a carving board, trim any remaining fat, and then use the tips of tongs to pull the pork apart. Place back in the cooking liquid, bring heat back up, and warm. Serve with a slotted spoon.

5. To make the barbecue sauce, combine all of the ingredients in a small sauce pan. Bring to a boil, and then turn heat to low. Cook 20 minutes. Remove from heat, and allow the flavors to mature, anywhere from 30 minutes to 4 hours.

6. To make the slaw, toss the ingredients together. Check salt and acid levels, adjust if necessary. Place slaw in the fridge and allow the ingredients to co-mingle for 30 minutes or longer.
7. To assemble sandwiches, use a slotted spoon to pile the pork on a toasted bun (I like Martin’s potato buns). Add a big spoonful of slaw. Sit down and, just before digging in, spoon on the vinegar sauce.