Print

Classic Vinegar-Based Pulled Pork Slaw Bun Recipe Easy Eastern NC Style

vinegar-based pulled pork slaw bun - featured image
Print Recipe

A simple and authentic Eastern North Carolina pulled pork sandwich featuring tender slow-cooked pork shoulder and a tangy vinegar-based slaw served on soft toasted buns.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • Optional: 1/2 teaspoon red pepper flakes
  • 4 cups shredded green cabbage (about 1 small head)
  • 1 cup shredded carrot
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon crushed red pepper flakes
  • 6 to 8 soft sandwich buns or hamburger buns (potato rolls preferred)
  • Butter for toasting buns

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt in a small bowl. Rub the spice blend all over the pork, pressing into every nook and cranny.
  2. Optional: Heat a large skillet over medium-high heat with oil and brown the pork on all sides, about 3-4 minutes per side.
  3. Place the pork shoulder in a slow cooker or Dutch oven. Pour apple cider vinegar and water around it (not over the spice rub). Cover and cook on low for 8 hours or until fork-tender. If using an oven, preheat to 275°F (135°C) and cook covered for 5-6 hours.
  4. While pork cooks, shred cabbage and carrots finely and place in a large bowl. In a smaller bowl, whisk together apple cider vinegar, sugar, salt, pepper, and red pepper flakes if using. Pour dressing over cabbage mixture and toss well. Refrigerate for at least 30 minutes.
  5. When pork is done, shred it using two forks, removing large chunks of fat. Mix pork juices back into shredded meat to keep moist.
  6. Lightly butter buns and toast in a skillet or griddle until golden brown and slightly crisp, about 2 minutes per side.
  7. Assemble the sandwich by piling pulled pork on the bottom bun, topping with a generous spoonful of vinegar slaw, and capping with the top bun. Serve immediately.

Notes

Keep extra vinegar on hand to add more tang if desired. Adjust sugar and salt in slaw dressing to balance acidity. Toast buns to prevent sogginess. Pulled pork and slaw can be made a day ahead for better flavor. Use gluten-free buns or lettuce wraps for gluten-free or low-carb options.

Nutrition

Keywords: pulled pork, vinegar slaw, Eastern North Carolina, barbecue, sandwich, slow cooker, easy recipe, pulled pork sandwich

Find it online: https://lirafood.com/classic-vinegar-based-pulled-pork-slaw-bun-recipe-easy-eastern-nc-style/