Carolina Style Bbq Pork Burgers With Coleslaw Food

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

BARBECUED PORK BURGERS WITH SLAW

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

CAROLINA BURGER

Steps:

• Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
• Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
• Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
• Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
• Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW

Steps:

• Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
• Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
• Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

CAROLINA PORK BARBECUE BURGERS

Steps:

• Make the coleslaw: combine the cabbage, pepper, and onions in a big bowl; toss well.
• Combine the mayonnaise, Sauvignon Blanc, sugar, salt, and pepper in a small bowl; stir to blend well; pour over the cabbage mixture, tossing to blend; cover and refrigerate until serving.
• Make the balm: combine all the balm ingredients in a small bowl; stir to blend well; set aside.
• Prepare a medium-hot fire in a charcoal grill with a cover, ,or preheat a gas grill to medium-high.
• Make the patties: combine ¼ cup of the balm, the pork, onion, and seasoning blend in a big bowl; mix well (handle meat as little as possible to avoid compacting it).
• Divide the mixture into 4 equal parts; form into patties to fit the buns.
• When the grill is ready, brush the grill rack with oil; place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference-4-5 minutes per side for medium.
• During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• Assemble burgers: on each bun bottom, place a patty and an equal portion of the coleslaw; add the bun tops and serve.

CAROLINA BBQ

Steps:

• Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
• Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.