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Old 06-26-2008, 05:24 PM   #1
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NC. Pulled Pork Sandwich Questions?

Is this the proper forum for a Sandwich and Sides recipe question?

I think I have the actual Pulled Pork technique down pretty well, for an Out of Stater...

Thanks, Eric, Austin Tx.

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Old 06-26-2008, 05:27 PM   #2
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This is the proper forum - what was your question?
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Old 06-26-2008, 05:44 PM   #3
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How does one essentially "build" the sandwich?

Last weekend I...

toasted some hamburger buns, topped with pork, added a drizzle of NC. style Bbq sauce, (essentially Cider vinegar, a little sugar and lots of Red Pepper), then topped with a sort of sweet, creamy cole slaw...

I Loved this, but I think the slaw on top was a little too much for my friends...

is it OK to serve the slaw on the side? if so, would you put anything else on the sandwich? Here in Tx. the standard sandwich (beef) has a slice of onion and some Dill pickle slices..

What other side dishes are common in North Carolina other than slaw?

Thanks, Eric.
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Old 06-26-2008, 06:34 PM   #4
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I prefer a vinegar-based slaw.

2 cups apple cider vinegar
3 TBS ketchup
2 TBS packed brown sugar
4 tsp. kosher salt (makes a huge difference so use kosher)
1 TBS Tabasco or other hot sauce
1 2 tsp. hot red pepper flakes, more or less to taste
1 2 tsp. black pepper


Just mix everything. Chop up some cabbage, a bit of green pepper and onion. Mix some of the above mixture in the cabbage and put in fridge for about 1 - 2 hours.

The rest can be your sauce.

"We" don't toast the buns here but that does sound good!

Just the typical stuff is served with these - baked beans, potato salad, a lot of restaurants serve hushpuppies with them.

I keep it fairly simple and either serve potato salad or my Mom's Macaroni Salad, baked beans, and some fruit of some kind. Even though people put the slaw on their sandwich they always get more to eat on the side. I think you will like the red slaw better than a mayo base.

Another thing served on the sandwiches is hamburger pickle chips. I want a piece of one in EVERY bite!
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Old 06-26-2008, 06:40 PM   #5
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i have had it with slaw on the top or and on the side ..
if i am serving it to someone i will put it on the side ..
i also like a lot of vinegar in my slaw ..
i had someone give me a pulled prk sandwich with bread and
butter pickle slices .. it was good ..
and i do not toast the buns .. i like them really soft ..
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Old 06-26-2008, 06:45 PM   #6
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Yes, slaw can be on the side on on top or both - there is no NC Slaw Police ........................................YET
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Old 06-26-2008, 06:49 PM   #7
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wait till i get my badge ...
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Old 06-26-2008, 06:53 PM   #8
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Here is the recipe I use...it's similar to the one Kitchenelf makes. I use the packaged coleslaw mix.

North Carolina Style Slaw

1 Cabbage; shredded (or 2 packages coleslaw mix)
1 tsp Pepper
2 Red and green bell peppers, chopped
1 medium onion, chopped
1/8-1/4 tsp cayenne pepper
1 c Cider vinegar
1/4 c Brown sugar
1 ts Salt
1/4-1/2 cups Ketchup

Mix everything but cabbage and peppers and taste!!!!! Add whatever you think you might want more of ( ketchup and sugar reduce bitterness).

Dump it in with the vegs and mix well. Let sit in frige to chill and allow the flavors to mix.
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Old 06-26-2008, 06:54 PM   #9
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Oh geez this all sounds so good. I am impressed that you jumped right into the sandwich-making b/c I can't even get the pork right (still working out temp fluctuations on my new grill).

Post some photos next time, I'm drooling just thinking about it.

PS I think your combos ounds perfect- slaw and pickles. Right on!
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Old 06-26-2008, 07:23 PM   #10
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And here's my baked bean recipe:

KILLER BAKED BEANS

1 lb ground beef or sausage, cooked & crumbled, AND/OR
1 lb diagonally sliced smoked sausage
1 lb bacon, cooked and crumbled
2 tbl bacon grease

1 medium onion, chopped
1 large can pork & beans with juice
1 can chili beans, drained, juice reserved

1 can great northern beans, drained

1 can baby limas, drained
1 can butter beans, drained
1/2 cup brown sugar, packed
1/2 cup catsup
1/4 cup mustard



In small bowl, microwave onions in bacon grease till soft. Mix all ingredients together except bacon bits. Adjust seasoning Add more juice from beans if needed. The mixture should be juicy. Add a little Tobasco if you wish. Put in sprayed baking dish and sprinkle bacon over top. Bake, uncovered, at 350 degrees for 1 hour, or until hot and bubbly.


*Note: Except for the large can (28 oz?) of pork and beans, you can vary the types of beans if you wish. Canneloni, kidney, pinto or navy beans can be used, as well as crowder or black eye peas.
I have also added a can of Rotel tomatoes...you can skip the Tobasco sauce if you do that.
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