Carolina BBQ Pork Sandwich

cole slaw and kettle chips

STARS

Taste the lip-smacking tartness of classic Carolina barbecue in this dish. Slow-roast pork shoulder, then shred it and toss it with signature yellow “Carolina Gold," a robust mustard and apple cider vinegar-infused sauce complete with smoky paprika, chipotle peppers, and Worcestershire. Complete the dish with creamy cabbage slaw and crisp kettle chips, on top of the sandwich for dynamic flavor and a pleasant crunch.

Difficulty Level

Total Time: 25 hours

Active Time: 30 minutes

Ingredients

Mustardy BBQ Pork Shoulder

¼ cup brown sugar
3 tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon dry mustard powder
3 pounds pork butt, trimmed

Carolina Mustard BBQ Sauce

1 cup yellow mustard
½ cup ketchup
½ cup apple cider vinegar
¼ cup sugar
2 tablespoons Worcestershire sauce
1½ teaspoons smoked paprika
1 teaspoon black pepper
2 tablespoons white vinegar
1 teaspoon ancho chile powder, to taste
2 canned chipotle chiles in adobo sauce

Cole Slaw

2 tablespoons whole grain mustard
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon kosher salt, to taste
Black pepper, to taste
2 cups shredded cabbage
½ cup matchstick carrots
½ onion, sliced

BBQ Pork Sandwich

4 potato buns
4 dill pickles
Potato chips

Directions

Combine all of the rub ingredients together and coat the meat in the rub. Cover and marinate in the fridge for 24 hours.

Preheat the oven to 475°F. Place the pork on a roasting pan fat side up and roast for 15-20 minutes, until the top starts to brown. Reduce the heat to 300°F, and cook for 2 hours, until the meat is very tender and registers 180°F on an instant read thermometer.

Meanwhile, make the BBQ sauce by placing all of the ingredients in a blender and processing until smooth.

Remove the pork from the oven and rest for 15 minutes, covered. Then shred the meat and toss with the BBQ sauce.

To make the slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots.

To assemble sandwiches, place Mustardy BBQ Pork Shoulder on buns, top with cole slaw and more mustard sauce if you like. Serve with pickles and potato chips on the side.