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Carolina-style BBQ Sandwich Recipe

American · Main course · 380 min total

A classic pulled pork sandwich with a tangy, vinegar-based sauce, topped with coleslaw for a crunchy, refreshing contrast.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon hot sauce (e.g., Texas Pete)
• 1 teaspoon red pepper flakes
• 8 hamburger buns
• 2 cups prepared coleslaw (shredded cabbage with vinegar-based dressing)

Instructions

1. Trim excess fat from pork shoulder and cut into large chunks. Mix salt, black pepper, paprika, and cayenne; rub all over pork. Cover and refrigerate overnight.
2. Place pork in a slow cooker. Add 1/2 cup water. Cook on low for 6-8 hours until fork-tender.
3. Remove pork from slow cooker; shred with two forks. Discard fat.
4. Combine vinegar, ketchup, brown sugar, hot sauce, and red pepper flakes in a saucepan. Simmer 10 minutes.
5. Toss shredded pork with 1 cup of the sauce. Reserve remaining sauce for serving.
6. Toast buns. Pile pork on bottom bun, top with coleslaw, then bun top. Serve with extra sauce.

Tips

• Use a vinegar-based coleslaw for authentic flavor; avoid creamy coleslaw.
• Pork can be smoked instead of slow-cooked for deeper flavor.
• Leftover pork freezes well; reheat with a splash of vinegar.

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