Sunday, September 15, 2013

Pulled Pork Sandwiches with Eastern North Carolina Barbecue Sauce and Watermelon Radish Slaw

This was my first attempt at using the Big Green Egg. I decided to go with a southern favorite, pulled pork. I am not a fan of mayonnaise based coleslaw but wanted something to compliment the sweet and juicy pulled pork. I made a vinegar based slaw with watermelon radish, which added a great crunch to the sandwich and the bitterness of the radish balanced out the sweetness of the pork.

Pulled Pork:


Bone in pork shoulder, about 7 lbs, fat cap trimmed (I think it is juicy enough without the extra fat)
1 tbsp light brown sugar
1 tbsp mild paprika
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp kosher salt
1/2 tsp pepper
Hamburger buns


In small bowl, mix all dry ingredients together. Rub on pork. Marinate overnight in refrigerator.

Remove pork shoulder from refrigerator at least an hour before cooking. Heat smoker to 250°. Cook for about 10 hours, or until internal temperature reaches 190°. Wrap pork shoulder tightly in aluminum foil and let rest for 30 minutes. Internal temperature should reach 195°. Remove bone and using two forks shred pork, removing excess cartilage and fat. Serve on hamburger bun with slaw and barbecue sauce.

Eastern North Carolina Barbecue Sauce:


2 cups apple cider vinegar

3 cloves garlic, minced
Dash hot sauce (I used Texas Pete to keep it a true NC sauce) 
1 tbsp crushed red pepper 
1 tsp kosher salt
1/2 tsp pepper 
1 tbsp honey 


In small saucepan, combine vinegar, garlic, hot sauce, crushed red pepper, salt, and pepper. Bring to boil over high heat. Reduce heat to medium and continue to boil for 15-20 minutes. Take off heat and whisk in honey. Let cool before serving.

Watermelon Radish Slaw:


1 watermelon radish, julienned 

3/4 head green cabbage, julienned
1 large carrot, peeled and julienned 
1/4 cup apple cider vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp pepper


In large bowl, mix the radish, cabbage, and carrot. In a small bowl, whisk together vinegar, honey, salt, and pepper. Pour sauce over cabbage mixture and stir to combine. Put in refrigerator for at least 30 minutes before serving.

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