North Carolina Style Pulled Pork Sandwiches and Coleslaw
Experience a true taste of the South with these North Carolina Style Pulled Pork Sandwiches and Coleslaw—a slow-cooked barbecue masterpiece perfect for any gathering. This recipe features tender, juicy pork shoulder rubbed with bold spices like smoked paprika and cayenne, then simmered in a tangy apple cider vinegar-based sauce for eight hours. The pork is served atop toasted hamburger buns and topped with a creamy, zesty coleslaw made with fresh green cabbage and a touch of Dijon mustard for a delightful crunch. Easy to prepare in a slow cooker, this classic Southern comfort food satisfies with its rich flavors, balanced textures, and irresistible homemade charm. Perfect for game days, picnics, or weeknight dinners, these sandwiches are a crowd-pleasing feast!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 1.5 cups Apple cider vinegar
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Red pepper flakes
- 1 tablespoon Granulated sugar (for coleslaw)
- 0.5 cup Mayonnaise
- 2 tablespoons Apple cider vinegar (for coleslaw)
- 1 teaspoon Dijon mustard
- 4 cups Green cabbage, shredded
- 1 Carrot, grated
- 8 Hamburger buns, toasted
Instructions
Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub the pork all over with 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon smoked paprika, and 1 teaspoon cayenne pepper. Let the pork sit at room temperature for 30 minutes to allow the seasoning to penetrate.
Cook the Pork: Place the seasoned pork shoulder in a slow cooker. In a bowl, mix 1 cup apple cider vinegar, 0.5 cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon red pepper flakes. Pour over the pork. Cover and cook on low for 8 hours, or until it is very tender and falls apart easily.
Shred the Pork: Remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the meat, discarding any large pieces of fat. Skim any excess fat from the cooking liquid and return the shredded pork to the liquid to keep it moist and flavorful.
Make the Coleslaw Dressing: In a large bowl, whisk together 0.5 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon Dijon mustard until smooth.
Assemble the Coleslaw: Add 4 cups shredded green cabbage and 1 grated carrot to the bowl with the coleslaw dressing. Toss until the vegetables are evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
Toast the Buns: Toast the hamburger buns lightly on a grill or in a toaster for a slight crunch.
Assemble the Sandwiches: Pile the shredded pork onto the bottom half of each bun. Top with a generous scoop of coleslaw. Place the other half of the bun on top and serve immediately.
Nutrition Facts
Calories |
6324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.1 g | 542% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1322 mg | 441% | |
| Sodium | 7214 mg | 314% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 90.0 g | ||
| Protein | 327.9 g | 656% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 6314 mg | 134% | |
*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.
