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North Carolina-Style Pulled Pork Sandwiches and Coleslaw

  • 330minutes
  • 937calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml salt

  2. 29 1/28 ml pepper

  3. 14.79 ml sweet paprika

  4. 2267.96 g boneless pork shoulder

  5. 29 1/28 ml vegetable oil

  6. 78.07 ml apple cider vinegar

  7. 78.07 ml distilled white vinegar

  8. 7 1/39 ml sugar

  9. 4.92 ml hot pepper sauce

  10. 8 hamburger buns, split

  11. 118 1/59 ml apple cider vinegar

  12. 118 1/59 ml distilled white vinegar

  13. 29 1/28 ml sugar

  14. 9.85 ml hot pepper sauce

  15. 4.92 ml crushed red pepper flakes

  16. 4.92 ml salt

  17. 1/29 ml pepper

  18. 1247 1/37 g green cabbage , cored and shredded

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches 2 In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.

  2. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.

  3. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.

  4. For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

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