North Carolina Style Pulled Pork Sandwiches

North Carolina Style Pulled Pork Sandwiches
Photo by Scott Phillips


  • Lexington Style Barbecue Sauce (or try Kansas City Sweet Cola Barbecue Sauce or South Carolina Honey Mustard Sauce)
  • 1 medium-size pork butt, Boston butt, or untrimmed end-cut pork shoulder roast (7 to 9 lb.), preferably bone-in
  • Kosher salt and freshly ground black pepper
  • North Carolina Coleslaw (omit if using Kansas City- or South Carolina-style sauce)
  • 8 to 10 plain white hamburger buns or other rolls (such as Portuguese or Kaiser)
  • Olive oil

Set up a charcoal or gas grill for indirect cooking. Pat the pork dry with paper towels. Don’t trim any excess fat off the meat; this fat will baste the meat and keep it moist during cooking. With a pastry brush or your hands, brush or rub the pork with a thin coating of olive oil. Season genero...

View full recipe at Fine Cooking


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