StovetopBarbecue
Pulled pork sandwich
Shoulder, a bun, vinegar slaw. The Carolina plate that does not need a knife.
Made it?
20 min · 20 min hands-on
Ingredients
1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- pulled pork, with juice1 1/2 lb
- buns4
- vinegar slaw2 cups
- cider vinegar or leftover mopsplash
- hot sauceto taste
Method
- 1
Crisp the pork in a hot pan with a splash of vinegar. Edges first.
- 2
Bun, pork, slaw on top so it cuts the fat. Hot sauce if the pork is mild.
- 3
Eat over the plate. The slaw will drip. That is the sandwich.
If you don’t have it
- Vinegar slaw → Pickled onion. Still acid. Mayo slaw turns the bun to paste.
- Bun → White bread, two slices. Old-school. Still not a wrap.
Same cook, different day
Hot-and-sweet
The pork is Carolina-tart. A thin red sauce under the slaw, not instead of it.
Crispy
You want shatter. Spread the pork, do not stir 2 minutes, then pile.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min
Same cut
Pork shoulder
Pull it, crisp it, bowl it.