Saturday, January 26, 2013

Eastern North Carolina Pulled Pork Sandwich with Tidewater Coleslaw

Eastern North Carolina Pulled Pork Sandwich
This is the authentic Eastern North Carolina Pulled Pork sandwich that is a staple of the South.  If you live in North Carolina or the surrounding states you know there is an ongoing argument between Eastern and Western North Carolina Barbecue Sauce; as to which is better.  The Eastern being vinegar based and the Western being Tomato based.  I’ve said it before and I’ll say it again, “There ain’t but two people, in this part of the country that know about proper barbecue, and I’m both of them!”  Having said that I can tell you the Eastern is far superior.  
This perfect sandwich comes piled high with savory pulled pork wet with the vinegar BBQ sauce and a generous mound of the coleslaw.  The true aficionado then splashes the sandwich with a blast of Louisiana Hot sauce.

Yes it has three steps, don't let that slow you down, it's easy to make and you will become a barbecue legend after you serve a few of these up!
Pulled Pork Rub;
1/4 C Ground Ancho chile powder, mild New Mexico chile powder or paprika
1 TBL Dark brown sugar
1 TBL Ground cumin
1 TBL Kosher salt
1 TBL Sugar
1/2 TBL Fresh ground black pepper
1 TSP Cayenne pepper

1. Mix together well.  Rub over roast, and allow to rest for 20-30 minutes, or if time allows wrap in plastic and let the rub do it’s magic overnight in the refrigerator, before smoking. 
2. Makes enough rub for a 4-5 pound pork shoulder

Eastern North Carolina Pulled Pork Sandwich Barbecue Sauce;
3/4 C White vinegar
2 TBL Louisiana hot sauce
1 TBL Brown sugar
1 TBL Sugar
1 TBL Kosher salt
1 TSP Crushed red chile
1 TSP Fresh ground black pepper
1/2 TSP Cayenne pepper

1. Mix in a glass bowl and cover.
2. This sauce will keep fresh in the refrigerator for 2 months.
3. Makes 1 1/2 cups

Tidewater Coleslaw;
3/4 HEAD Green cabbage, shredded
1/4 HEAD Purple cabbage, shredded
3  Carrots, grated
1-1/2 C Heavy mayonnaise
1/2 C White vinegar
1 TBL Celery seeds
Salt and pepper to taste

1. Mix the cabbage and carrots together.
3. Whisk together all other ingredients.
4. Stir the dressing into the cabbage and mix well.
5. Refrigerate before serving.

This is a good time to roast a few extra chiles
Slow smoke the shoulder, indirectly with pecan wood and cherry wood, chips soaked in an inexpensive white wine with citrus peelings.  Once the internal temperature reaches 192°f.  Remove the shoulder and allow a half hour resting period with a cover or foil drape.  Using two forks shred the meat add the sauce and mix well.  Let flavors marry for 20 minutes before making sandwiches.
Makes about 12 sandwiches.

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