Carolina Pulled Pork Sandwiches and Slaw
feat. Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces & Remy’s Competition Rub by Brocmar Smokehouse
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16
20 minutes
8 hours
To celebrate National BBQ Month, we’re serving up this all time favorite combo with a Grill Masters Club twist, using our North Carolina based BBQ sauce, Morgan’s Carolina Q to highlight this classic culture of BBQ with this recipe inspired by Eastern and Western NC barbecue.
Directions
- Preheat your smoker to 250 °F using hickory wood chips. If using a grill, use the Mesquite Smoke-In-A-Can by Steven Raichlen’s Project Smoke, and use offset heat to make this great recipe.
- Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans).
- Season with Remy’s Competition Rub by Brocmar Smokehouse and paprika.
- Place on smoker, fat side down and smoke for 8 hours (until 195-200 °F internal temp).
- Mop or spritz pork shoulder with the Mop Mixture 4-6 times throughout cooking.
- Cover pork shoulder with foil and rest at least 30 minutes at room temperature (place in cooler up to 4 hours if eating later on).
- Shred with hands.
- Prepare the coleslaw: In a bowl, add all of the listed ingredients above and mix thoroughly.
- Add coleslaw to toasted buns packed with pulled pork, more Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces and enjoy!
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