NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Provided by Karabea
Categories Lunch/Snacks
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
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.
NORTH CAROLINA PULLED PORK SANDWICH
In North Carolina we call this BBQ! You can feed a crowd with this recipe. Pile the meat high and top with Lexington-style coleslaw - Yum-Yum.
Provided by cathy tate
Categories Sandwiches
Time 4h20m
Number Of Ingredients 12
Steps:
- 1. Place pork roast in a dutch oven. Pour BBQ sauce and Coke over roast. Cover with a tightly fitting lid. Wrap entire pan with aluminum foil to ensure a tight fit. Cook at 320 degrees for 4-4 1/2hrs. After 4 1/2hrs remove from oven and check to see if meat falls apart easily; if not, raise temp to 350 degrees and return to oven for another 30-40 mintues. Remove from oven and remove roast from juices. Pull meat apart slowly removing visible fat. Shred meat. You can spearate meat at this point if wanted into two groups (this is what I do); in one group add some of the juices that the meat was cooked in for a sweeter pork sandwich; in the other group leave the meat as is and serve with the Lexington-style coleslaw for a true North Carolina BBQ sandwich.
- 2. LEXINGTON-STYLE BBQ SAUCE: Combine the cider vinegar, ketchup, brown sugar, sugar, kosher salt, white pepper, red pepper and black pepper in a medium, nonreactive bowl. Let stand at least 10 minutes, stirring occationally. Can be made up to 1 week ahead and stored in the refigerator.
- 3. NORTH CAROLINA COLESLAW: Combine the coleslaw mix and 3/4 cup of the Lexington-style BBQ sauce in medium bowl. Refrigerate, covered 2 hr or overnight.
- 4. TO ASSEMBLE: To hamburger buns layer pulled pork (piled high)then North Carolina coleslaw. You may add a little more of the Lexington-style BBQ on top for an extra kick if wanted.
CAROLINA COLE SLAW
An easy Carolina Cole Slaw recipe
Provided by Caroline Belk
Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
- Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)
CAROLINA COLESLAW
Provided by Amy @ The Blond Cook
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, toss cabbage and carrots to combine.
- In a medium bowl, prepare dressing: Whisk and combine mayonnaise, sugar, celery seed, vinegar, lemon juice, salt and pepper.
- Pour dressing over cabbage mixture and stir to coat evenly. Cover and refrigerate 1 hour before serving.
CAROLINA STYLE RED SLAW
Steps:
- In a medium size mixing bowl, mix together cabbage, onion and carrot.
- In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
- Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
- Serve with chopped pork barbecue or your favorite barbecue entrees.
Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g
CREAMY COLE SLAW RECIPE
This quick and easy coleslaw recipe is a traditional side dish for lots of great southern foods. You'll find it served up with BBQ, Fried Chicken, Fish and Seafood at most family gatherings. It's also a favorite on Hamburgers, Hot Dogs and BBQ Sandwiches. Just a few simple ingredients are all you'll need.
Provided by Steve Gordon
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- Peel away outer layers of cabbage, rinse under cool running water.
- Slice the stem end off of the cabbage.
- Place cabbage on end, cut in half, then cut each half into quarters.
- Grate the cabbage quarters, chopping any larger leftover pieces.
- Grate the carrot.
- Finely chop the pickles.
- In a large mixing bowl, add the cabbage.
- Add carrots
- Add pickles
- Add mayonnaise
- Add sugar
- Gently stir the ingredients until fairly well mixed.
- Add black pepper
- Add salt
- Add Vinegar
- Stir the ingredients again until mixed well.
- Serve and Enjoy.
NORTH CAROLINA-STYLE COLESLAW
this simple, spicy slaw is traditionally served in north carolina as a barbeque sidedish, as well as a crunchy topping on pulled pork sandwiches.
Provided by Red Hot Housewife
Categories Low Protein
Time 10m
Yield 8 sidedish portions, 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
COLE SLAW
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day.
NORTH CAROLINA-STYLE COLESLAW
North Carolina coleslaw is coleslaw at its most elemental. No onions. No carrots or peppers. No mayonnaise. Just cabbage and peppery vinegar sauce. ShareTweetPin7 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl. ShareTweetPin7 Shares Step 2: Place the cabbage in a large nonreactive bowl and stir in the Eastern North Carolina-Style Vinegar Sauce. Taste for seasoning, adding more vinegar sauce as necessary. Let stand for 10 minutes, then taste again, adding more vinegar sauce and/or salt as necessary. The coleslaw can be made up to 4 hours ahead. Store it in the refrigerator, covered. ShareTweetPin7 Shares
NORTH CAROLINA COLESLAW
Provided by Rick Rodgers
Categories Salad Side No-Cook Fourth of July Vegetarian High Fiber Vinegar Carrot Summer Cabbage Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.
NC COLESLAW
If you are a fan of creamy coleslaw, you may not like this one. It is crisp, crunchy, and tart.
Provided by Lisa Neilson
Categories Other Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl, add grated cabbage.
- 2. Combine vinegar, sugar, tomato puree, salt, and pepper into a small bowl.
- 3. Add vinegar mixture to cabbage and toss until well-blended. (The mixture may look dry at first, but there's plenty of liquid to moisten cabbage thoroughly if you keep tossing.
- 4. Refrigerate at least one hour before serving.
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- Score the skin of the pork with a sharp knife. Season the pork with 2 teaspoons salt and 1 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Stir in the vinegar, sugar and red pepper flakes, then cover the crock pot.
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