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Tangy Carolina-Style Pulled Pork Sandwich
Kingsford Gameday recipe inspired by
Lexington-style vinegar sauce adds a delicious tang to slow-smoked, pulled pork in a tailgate tradition that serves a crowd.
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Ingredients
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1 7–9 lb bone-in pork butt, Boston butt, or untrimmed end-cut pork shoulder roast
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freshly ground pepper
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kosher salt
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olive oil, to brush the pork before cooking
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plain, white hamburger buns
Carolina Coleslaw and Dressing
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1 head medium green cabbage, chopped
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1 recipe Lexington-Style Vinegar Sauce
Lexington-Style Vinegar Sauce
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½–1 tbsp. red pepper flakes*
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2 cups apple cider vinegar
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2 tbsp. white sugar
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¼ cup brown sugar
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½ cup ketchup
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½ tbsp. ground white pepper
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½ tsp. black pepper
1 Food Prep
In a medium bowl, combine the ingredients for the Lexington-Style Vinegar Sauce, and let stand at least 10 minutes, or even longer if in the refrigerator.
* Note: The longer the sauce sits, the hotter it gets since the heat from the red pepper flakes is brought out by the vinegar. Start with ½ tablespoon red pepper flakes and then add more to taste.
- Next, combine the chopped cabbage with the sauce, until well mixed and not quite wet. Refrigerate for 2 hours or overnight.
- Remove pork from wrapper. Do not trim any excess fat from the meat, this fat will naturally baste the meat and keep it moist during the long cooking time. Brush the pork with a thin coating of olive oil, season with salt and pepper, and set aside on a clean tray until ready to cook.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 325°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place pork fat side up in the center of the cooking grate with the lid down. Cook slowly for 4–5 hours at 325°F, until it reaches an internal temperature of 190–200°F on a digital meat thermometer inserted into the middle of the pork roast (away from any bones). There is no need to turn the meat during the entire cooking time.
- The meat should be very tender and falling apart. If there is a bone in the meat, it should come out clean with no meat clinging to it.
- Let the meat rest for 20 minutes or until cool enough to handle. Using rubber or latex food-service gloves, pull meat from the skin, bones and fat. Set aside any crispy bits (fat) that have been completely rendered and look almost burned.
- Working quickly, shred the chunks of meat with two forks by crossing the forks and “pulling” the meat into small pieces from the roast. Alternately, you can chop the meat with a cleaver if you prefer. Chop the reserved crispy bits and mix into the pulled pork.
- While the meat is still warm, mix with enough Lexington-Style Vinegar Sauce to moisten and season the meat, about ¾ cup.
- To toast your buns, open them and place them face down on the grill, directly over the coals. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are. Toasting helps prevent the buns from getting too soggy too fast.
- Serve sandwich-style on white hamburger buns and top with the Carolina Coleslaw. If desired, additional sauce can be served on the side.
- The recipe can be made in advance up to this point and reheated with about ¼ cup additional sauce in a double boiler.
Recipe created by Elizabeth Karmel on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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