Carolina Pulled-Pork Sandwiches 

with BIG PAPA'S BBQ Cole Slaw

BIG PAPA'S BBQ Cole Slaw

Ingredients:

• 1 large head of green cabbage

• 3/4 cup sugar

• 1 tablespoon salt

• 3/4 cup distilled white vinegar

• 3/4 cup distilled white vinegar

Cooking Instructions:

Cut the cabbage into quarters and cut out the core.

Dice cabbage small and uniformly. Place cabbage in bowl and add sugar and salt and mix well

Add vinegar, stir well, and enjoy! If you want to save time, buy pre-cut cabbage from store.

For color, add some chopped carrots or purple cabbage.

Pulled Pork

(In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker)

Ingredients:

For dry rub

• 3 tablespoons coarsely ground black pepper

• 3 tablespoons (packed) dark brown sugar

• 3 tablespoons paprika

• 2 tablespoons coarse salt

• 1 teaspoon cayenne pepper

• 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total) 

For mop

• 1 cup apple cider vinegar

• 1/2 cup water

• 2 tablespoons Worcestershire sauce

• 1 tablespoon coarsely ground black pepper

• 1 tablespoon coarse salt

• 2 teaspoons vegetable oil

• 8 pounds (about) 100% natural lump charcoal or charcoal briquettes

• 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

• 12 soft hamburger buns with seeds, split

• Carolina Red Barbecue Sauce

• Big Papa's Coleslaw

Preparation

Make dry rub:

Mix first 5 ingredients in small bowl to blend.

Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:

Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.