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Carolina Pulled Pork Slaw Sandwich
Andre Lewis

Carolina Pulled Pork Slaw Sandwich

Vinegar-pepper pork and cool cabbage belong inside the bun together. The shoulder cooks until it pulls into moist strands, then gets dressed lightly instead of drowned in sweet sauce. Make the slaw while the meat rests so it stays crunchy against the hot pork.
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Prep Time 25 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 soft hamburger buns
  • 4 lbs boneless pork shoulder
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 cup apple cider vinegar divided
  • 2 tbsp brown sugar divided
  • 1 tsp crushed red pepper
  • 4 cups finely shredded green cabbage
  • 1/3 cup mayonnaise
  • 1 tsp yellow mustard

Method
 

  1. Heat the oven to 300°F and rub the pork shoulder with the salt and black pepper.
  2. Place the pork in a covered Dutch oven with 1/2 cup vinegar and roast for 3 1/2 to 4 hours until it reaches about 195°F and shreds easily.
  3. Whisk the remaining vinegar with 1 tablespoon brown sugar and the crushed red pepper.
  4. Rest the pork for 15 minutes, shred it and toss it with half the vinegar mixture; return it to the pot until it is steaming and at least 165°F.
  5. Stir the cabbage with the mayonnaise, mustard, remaining brown sugar and 3 tablespoons of the remaining vinegar mixture.
  6. Pile hot pulled pork onto each bun and top it with 1/2 cup slaw.
  7. Close the sandwiches and serve before the cabbage loses its crunch.