Carolina-Style Grilled BBQ Pulled Pork Sandwiches with Vinegar Slaw

Rub the pork shoulder all over with the brown sugar, paprika, garlic powder, salt and pepper.

Serves 6

Ingredients

• 3 lb boneless pork shoulder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon hot sauce
• 6 soft potato buns
• 3 cups shredded cabbage
• 2 tablespoons mayonnaise

Instructions

1. Rub the pork shoulder all over with the brown sugar, paprika, garlic powder, salt and pepper.
2. Set up the grill for indirect heat around 275 degrees and place the pork over the cool side.
3. Cover and smoke the pork for 4 to 5 hours, until it pulls apart easily with a fork.
4. Whisk 3/4 cup of the vinegar with the ketchup and hot sauce to make a tangy Carolina sauce.
5. Toss the shredded cabbage with the mayonnaise and remaining vinegar for a crisp, sharp slaw.
6. Rest the pork for 20 minutes, then shred it and toss with the vinegar sauce.
7. Toast the potato buns on the grill and mound the saucy pork onto the bottoms.
8. Top each sandwich with a generous heap of vinegar slaw and close with the top bun.
9. Carolina barbecue is a proud regional tradition built on slow-smoked pork and a bracing vinegar sauce rather than the thick, sweet glazes of other states. Piled high with crunchy slaw, these sandwiches are a Fourth of July cookout centerpiece that feeds a crowd and rewards the patience of tending a low, smoky fire all afternoon.

Nutrition (estimated, per serving)

• Calories: 610 kcal
• Protein: 38g
• Fat: 30g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 12g
• Sodium: 1020mg