Carolina Pulled Pork Sandwich Recipe

Name: Carolina Pulled Pork Sandwich
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 sandwiches
Cuisine: American
Ingredients: 4-5 lb bone-in pork shoulder (Boston butt); 1 tbsp kosher salt; 1 tbsp black pepper; 1 cup apple cider vinegar; 1/2 cup water; 1/4 cup ketchup; 2 tbsp brown sugar; 1 tbsp red pepper flakes; 1 tsp hot sauce (e.g., Tabasco); 8 soft hamburger buns; 2 cups prepared coleslaw (no dressing)

American · Main course · 320 min total

Carolina Pulled Pork Sandwich recipe videos

A classic Eastern North Carolina-style pulled pork sandwich, featuring tangy vinegar-based barbecue sauce and a crunchy coleslaw topping on a soft bun.

20
min prep

300
min cook

8
servings

550
kcal/serving

Ingredients

4-5 lb bone-in pork shoulder (Boston butt)
1 tbsp kosher salt
1 tbsp black pepper
1 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp red pepper flakes
1 tsp hot sauce (e.g., Tabasco)
8 soft hamburger buns
2 cups prepared coleslaw (no dressing)

Instructions

Preheat oven to 300°F. Season pork shoulder all over with salt and pepper. Place in a roasting pan fat side up.
In a bowl, whisk together apple cider vinegar, water, ketchup, brown sugar, red pepper flakes, and hot sauce to make the barbecue sauce. Pour half over the pork; reserve the rest.
Cover pan tightly with foil and roast for 4-5 hours until pork is fork-tender and easily shredded. Let rest 30 minutes.
Remove bone and discard fat. Shred pork with two forks. Toss with remaining sauce. Season with extra salt, pepper, or vinegar to taste.
Toast buns lightly. Pile pulled pork on bottom buns, top with coleslaw, and close with top buns. Serve immediately.

Tips

For a smokier flavor, cook pork in a smoker at 225°F for 8-10 hours instead of oven.
Leftover pulled pork keeps refrigerated for 4 days or frozen for 3 months.
Serve with extra sauce on the side and pickles or potato chips.

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