I’ve always wanted to try Carolina-style pulled pork so when I stumbled upon this recipe from Taste of Home, I couldn’t resist. I love that I had everything I needed on hand except just a few ingredients. I adapted the recipe by adding some seasonings and by searing the meat before putting it in the oven to cook all day. The pork (and my house) smelled incredible all day long and it turned out tender, juicy, and so full of flavor. The Carolina-style pulled pork was delicious on it’s own but tasted amazing on a bun with a bit of coleslaw and some Carolina-style barbecue sauce. These pulled pork sandwiches were tangy, delicious, and a big hit with the entire family. This recipe will most definitely be on our dinner table again.
Preheat the oven to 300 degrees making sure the rack is in the middle/lower section of the oven.
Combine the brown sugar, salt, paprika, garlic powder, dried mustard, and black pepper together in a small dish. Mix until well combined; rub evenly all over the meat.
Heat the olive oil in a large Dutch oven over medium high heat. Add the pork, fat side down, and cook for 2 minutes then flip and sear each remaining side of the pork shoulder. Remove the pork from the Dutch oven and place on a plate. Add the onions (and a touch more olive oil, if needed) to the Dutch oven and cook, stirring often, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Place the pork and it’s juices back into the Dutch oven on top of the onions.
Combine the vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic powder, ground mustard, cayenne pepper, and sea salt and freshly cracked black pepper, to taste, until mixed thoroughly. Pour over the pork and onions. Place a lid on the Dutch oven and put into the oven. Cook for 5-6 hours, making sure to flip the pork after 3 hours. Remove the pork from the Dutch oven into a large bowl and let cool. Spoon any grease off the top of the liquid in the Dutch oven and discard. Remove all of the fat pieces from the pork then shred with two forks. Place the meat and their juices back into the cooking liquid. Mix well.
Combine the mayonnaise, seasoned rice vinegar, olive oil, sugar, celery salt, sea salt and freshly cracked pepper, to taste. Whisk until well combined. Pour the dressing over the cabbage and carrot mixture. Toss to coat evenly.
Toast the hamburger buns in the oven, if desired. Spoon some pork on the bottom half of the bun. Drizzle some barbecue sauce on top of the meat then add a big spoonful of coleslaw on top before adding the remaining half of the bun. Serve immediately. Enjoy.