Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina pork recipepork recipe that you can sauce up with two or three styles of Carolina BBQ sauces. Even the coleslaw can go north or south. There is a minor debate about whether or not to use a rub, with purists generally preferring to salt the pork roast–a practice some smoking chefs don’t approve of.
Ingredients
Carolina Cole Slaw
- 3 cups shredded cabbage
- 1 small green bell pepper, thinly sliced
- 1 thinly sliced onion
- 4 tsp sugar
- 1 tbsp vegetable oil
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp celery seeds
- Salt and freshly ground black pepper to taste
Servings: servings
Instructions
Sauce
- Combine all the ingredients in a large bowl, mix well, simmer for 15 minutes, and let stand for a couple hours to blend the flavors.
Cole Slaw
- Mix together the ingredients for the salad in a bowl. Combine all the ingredients for the dressing in another bowl. Pour the dressing over the salad and mix well. Cover and refrigerate for 2 hours.
Pulled Pork
- If using a rub, sprinkle it thickly over the roast and allow it to sit, covered, at room temperature, for three hours. Smoke the roast with 200 degree F. smoke for 4 or more hours, until the internal temperature reaches 170 degrees F.
- Remove the roast from the smoker, transfer it to a cutting board, and let it to sit for 20 minutes. Remove any skin and excess fat from the roast. Pull the pork into thin pieces about an inch and a half long.
- To serve, place the pork on the buns, spread the sauce of choice over the pork, and then add coleslaw to taste.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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