North Carolina Style Sweet Pulled Pork Sandwich with Sweet Coleslaw
ID: 3788af55...
A delicious North Carolina-style pulled pork sandwich featuring sweet, juicy pulled pork smoked with cherry wood and spritzed with Cheerwine cherry soda. It is topped with a signature sweet coleslaw and a custom Cheerwine BBQ sauce for the ultimate southern flavor profile.
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🍳 Cooking Flow
Trim the pork butt, apply the mustard binder, and season liberally with the all-purpose rub. → Smoke at 250°F with cherry wood, spritzing with Cheerwine soda every hour after the first 2 hours. → Wrap tightly in an aluminum pan with foil at 170°F and cook until probe-tender at around 203°F. → Prepare the sweet coleslaw dressing and chopped cabbage, then mix and refrigerate for 2-4 hours. → Shred the pork, mix with the separated pan juices, and assemble sandwiches with Cheerwine BBQ sauce and coleslaw.
Cooking Steps
Brief Cooking Order
Trim the pork butt, apply the mustard binder, and season liberally with the all-purpose rub. → Smoke at 250°F with cherry wood, spritzing with Cheerwine soda every hour after the first 2 hours. → Wrap tightly in an aluminum pan with foil at 170°F and cook until probe-tender at around 203°F. → Prepare the sweet coleslaw dressing and chopped cabbage, then mix and refrigerate for 2-4 hours. → Shred the pork, mix with the separated pan juices, and assemble sandwiches with Cheerwine BBQ sauce and coleslaw.
Introduction
A delicious North Carolina-style pulled pork sandwich featuring sweet, juicy pulled pork smoked with cherry wood and spritzed with Cheerwine cherry soda. It is topped with a signature sweet coleslaw and a custom Cheerwine BBQ sauce for the ultimate southern flavor profile.
Step 1
Trim the excess loose fat from the pork butt, leaving a thin, even fat cap for optimal bark formation and flavor.
Step 2
Coat the entire pork butt with a thin layer of yellow mustard to act as a binder for the seasoning.
Step 3
Season liberally on all sides with Meat Church 'The Gospel' All-Purpose Rub. Let the seasoned pork butt sit for 15 to 60 minutes (or overnight in the fridge) to let the rub adhere.
Step 4
Preheat the smoker to 250°F using cherry wood pellets. Place the pork butt meat-side up on the grate.
Step 5
After smoking for 2 hours, spritz the pork butt every hour with Cheerwine cherry soda using a spray bottle to add moisture and color.
Ingredients List
Important Notes
Letting the coleslaw rest in the refrigerator for 2-4 hours is a crucial step; it allows the cabbage to sweat and create a wonderfully sweet, liquid dressing.
Cherry wood pellets provide a mild fruity smoke profile and an incredible mahogany-red color that pairs perfectly with pork.
Adding fresh 'raw' rub to the meat after shredding is a great pitmaster secret to wake up the flavors of the pulled pork before serving.
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