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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

    Average Rating:

    3 Total Reviews

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    • 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
    60%
    Total Fat 62.9 g
    96%
    Saturated Fat 20.8 g
    104%
    Cholesterol 201.4 mg
    67%
    Sodium 3383.2 mg
    140%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 5.2 g
    21%
    Sugars 12.4 g
    49%
    Protein 54.0 g
    108%

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