Hoss's Carolina BBQ Sandwich

Greetings from me and my adorable husband!  He has been wanting to make some BBQ for awhile, he has wanted to replicate one he had as a kid, that he swears he can still taste!  We added coleslaw to the top, with the spicy of the pork and the sweet of the coleslaw, holy cow, amazing!  Here is my recipe for coleslaw. 

 

Get a 4 to 5 pound pork butt or shoulder and cover it with my dry rub,  ( or choose a rub of your choice). Place the rub covered pork in a zip lock bag or a covered bowl overnight. Try to rotate the pork from one side to the other every 2 to 3 hours until you go to bed. It really makes the pork tasty! Early the next day pull out your crock pot ( I would use a smoker if I had one but this works well too). Place the pork into the crock pot with the fattier side down. Pour in one cup of cider vinegar and one cup of water onto the pork. Cover it with the lid and turn on low if you plan on being gone for at least 8 hours or high if you want it done in 4-6 hours

Please note: this is NOT I repeat NOT a traditional BBQ sauce. It is thin and spicy. Not thick and smoky. This sauce in it’s perfect form is only slightly thicker than water.

NC BBQ Sauce (non-Traditional Eastern NC BBQ sauce- The traditional Eastern NC does NOT have Ketchup, sugar, salt or even Tabasco- But Western does and I like to mix them both and this is my recipe)

1 cup of cider vinegar
½ cup of water
¼ cup of ketchup (sometimes I go with ½ cup if I want it thicker- remember though this is a THIN sauce)
2 heaping TBS of brown sugar
1 TBS white sugar
1 TBS Kosher salt
1 TBS Tabasco sauce
1 TBS Black Pepper
1 TBS cayenne pepper ( if I am making this for me I add 3 more TBS- 1TBS for me per pound of Pork)
1 TBS Red Crushed pepper

Place all of your ingredients into a 5 quart pot. Bring to a boil, then turn off the heat. Now add the 4-5 pound pork shoulder or butt (from the crock pot) ( I use boneless because I hate the little bones from a bone in roast even though it gives you better flavor with the bone in)  into the pan and pull your pork apart with 2 forks incorporating the pork into the sauce.  

Place a generous amount of pork on a roll of your choice and place Cole slaw on top of the pork.

This recipe makes at least 12 to 16  good sized BBQ sandwiches.

I know this may not be the traditional Eastern or Western North Carolina BBQ sandwich, but I lived there for over 4 years and it’s a pretty close blend of one of my tastiest memories as a kid so please enjoy one with me and let me smile without the arguing on which one is better!

"HUSBAND TO ONE CHEFWANNABE" 

George (aka Hoss)

 

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