Smoked Pork Sandwich Eastern North Carolina Style with Tidewater
Coleslaw
This is a fantastic BBQ, pulled-pork sandwich. In the South Eastern States this is to the BBQer what
brisket is to Texans, what tri-tip is to people on the West Coast, and what a luau is to Hawaiians!
The coleslaw is put directly on top of the pork, which is put directly on the bun. Add a little sauce,
and you have about the best eating there is!
2 (4 to 5-pound) boneless pork butts
Rub
2 tbs. salt
2 tbs. sugar
2 tbs. brown sugar
2 tbs. cumin
2 tbs. chili power
2 tbs. cracked black pepper
1 tbs. cayenne pepper
1/4 cup paprika
In a bowl, combine the rub spices. Mix
well and rub the butts all over with the
rub
Smoke cook at 225°F for 5 hours using 8 ounces of apple or hickory wood. Wrap in foil and finish in
your oven at 300°F for 2 1/2 hours. When it falls apart, it’s ready. Pull or chop pork, mixing in the
vinegar sauce. Stack on a bun and top with the coleslaw. Add your favorite mustard or BBQ sauce, or
just a little Tabasco.
Vinegar Sauce
1 Cup white vinegar
1 Cup cider vinegar
1 Tablespoon crushed red pepper
Dash of hot sauce
Tidewater Coleslaw
1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tbs. celery seed
Salt and pepper to taste
Small head green cabbage, finely shredded
2 carrots, grated.
Blend first five ingredients well. Mix cabbage and carrots with slaw dressing
We have found that the pre-cut bags of coleslaw are great as long as you can get the fine grade. You
want the cabbage and carrots finely-shredded.
The pork freezes well in plastic freezer bags and makes a great quick sandwich. Just heat in the mi-
crowave or in boiling water if you’re using a food saver bag.
