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    You are in: Home / Recipes / North Carolina-Style Pulled Pork Sandwiches and Coleslaw Recipe
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    North Carolina-Style Pulled Pork Sandwiches and Coleslaw

    North Carolina-Style Pulled Pork Sandwiches and Coleslaw. Photo by Kim D.

    1/3 Photos of North Carolina-Style Pulled Pork Sandwiches and Coleslaw

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    Karabea's Note:

    A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!

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    Units: US | Metric

    Pulled Pork Sandwiches



    1. 1
      Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
    2. 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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on April 05, 2010


      this was fantastic!! a keeper for sure! used a 4 lbs. bone-in sirloin pork roast. loved the rub!! i used smoked paprika which gave it a fabulous smell!! i also added some garlic powder to the rub. i love the idea of tossing the pulled pork with the vinegar mixture, instead of just serving the pulled pork with a vinegar or tomato based sauce. the coleslaw dressing was to die for! we actually smoked the pork for the first 4 hours, then wrapped in foil and finished off in the oven until the internal temp reached 195. thanks for posting, this rocks!! made for pac spring '10.

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    • on April 19, 2009


      This pulled pork was really good. The only change I made to the recipe was using Splenda instead of sugar because my husband is a diabetic. I liked the idea of putting the slaw on the sandwich. Made for PAC - Spring 2009.

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    • on April 19, 2009

      This recipe has become a family favorite. Its super easy, feeds a lot and great for left overs. The flavor is wonderful.

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    Nutritional Facts for North Carolina-Style Pulled Pork Sandwiches and Coleslaw

    Serving Size: 1 (551 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 937.4
    Calories from Fat 566
    Total Fat 62.9 g
    Saturated Fat 20.8 g
    Cholesterol 201.4 mg
    Sodium 3383.2 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 5.2 g
    Sugars 12.4 g
    Protein 54.0 g

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