North Carolina Pulled Pork Bbq Sandwiches
Get ready to embrace the bold, tangy flavors of North Carolina with these Pulled Pork BBQ Sandwiches, a true Southern classic. This slow-cooked masterpiece starts with a perfectly seasoned pork shoulder rubbed with a fragrant blend of paprika, garlic powder, and brown sugar, ensuring a balance of smoky and sweet. The star of the show is the iconic vinegar-based BBQ sauce, infused with apple cider vinegar, hot sauce, and a touch of spice from crushed red pepper flakes, giving the meat its signature kick. After cooking low and slow until irresistibly tender, the pork is shredded and nestled into toasted hamburger buns, with an optional topping of creamy coleslaw for the ultimate crunch. Perfect for family gatherings or game-day feasts, these sandwiches are a savory taste of North Carolina tradition that’s easy to recreate at home.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Paprika
- 1 tablespoon Brown sugar
- 1 teaspoon Garlic powder
- 1.5 cups Apple cider vinegar
- 1 cup Water
- 2 tablespoons Ketchup
- 1 teaspoon Hot sauce
- 1 teaspoon Crushed red pepper flakes
- 8 units Hamburger buns
- 2 cups Coleslaw (optional)
Instructions
Trim the pork shoulder of excess fat, leaving some to keep the meat moist during cooking. Pat dry with paper towels.
In a small bowl, mix the salt, black pepper, paprika, brown sugar, and garlic powder to create a dry rub. Rub the mixture evenly over the pork shoulder.
Place the seasoned pork shoulder into a slow cooker or a large Dutch oven.
In a medium bowl, whisk together the apple cider vinegar, water, ketchup, hot sauce, and crushed red pepper flakes to make the vinegar-based sauce.
Pour half of the sauce over the pork shoulder, reserving the other half for serving later.
If using a slow cooker, cover and cook on low for 8-10 hours or until the pork is fork-tender and easily shredded. If using a Dutch oven, preheat your oven to 300°F (150°C), cover with a lid, and cook for the same amount of time.
Once cooked, remove the pork shoulder from the slow cooker or Dutch oven and place it on a large cutting board. Allow it to rest for 10 minutes.
Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat. Return the shredded pork to the cooking liquid to soak up flavor.
Toast the hamburger buns lightly under a broiler or in a toaster oven for added texture.
Assemble the sandwiches by piling the pulled pork onto the bottom bun, drizzling with the reserved vinegar-based sauce, and adding coleslaw on top if desired. Cover with the top bun.
Serve warm and enjoy a taste of North Carolina!
Nutrition Facts
Calories |
5637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.7 g | 520% | |
| Saturated Fat | 136.2 g | 681% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 8431 mg | 367% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 126.5 g | 452% | |
| Total Sugars | 70.1 g | ||
| Protein | 407.6 g | 815% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 5581 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
