carolina

Slow cooked pork shoulder with a spicy Carolina vinegar sauce served with spicy mayo coleslaw

Slow Cooker Carolina Pulled Pork Sandwiches

THE VINEGAR BBQ SAUCE:

apple cider vinegar

TBSP raw honey

cayenne pepper

tsp salt

THE PORK:

pork shoulder

TBSP peanut oil

THE RUB:

paprika

garlic powder

onion powder

salt

tsp black pepper

dry mustard

SPICY MAYO COLESLAW:

green cabbage,

TBSP apple cider vinegar

mayonnaise

tsp red pepper flakes

FOR SERVING:

hamburger buns or split rolls

Step 1

Mix the BBQ SAUCE ingredients in a saucepan. Bring to a boil over medium-high heat, stirring often, until everything is dissolved and well combined. Take off the heat and let cool to room temperature. When cool pour the sauce into a jar and seal with a lid, refrigerate until ready to use.

Step 2

Pat the pork dry with paper towels and set aside.

Step 3

Mix THE RUB spices together in a small bowl. Rub the pork all over with the spices and set aside.

Step 4

Heat the oil in a dutch oven over medium-high heat. When oil is hot sear the pork until well browned on all sides, 2 to 3 minutes per side.

Step 5

Turn off the heat and transfer the pork to a 6-quart crock-pot. Add the 1/4 cup of apple cider to the dutch oven and use a wooden spoon to scrape the bottom to release any stuck on bits. Pour the liquid from the dutch oven into the crock-pot over top of the pork.

Step 6

Place a lid on the crock-pot and cook on LOW for 8 hours or until pork is very tender.

Step 7

Transfer the pork to a large plate. Shred the pork using two forks and discard any bones. Return the shredded pork to the slow cooker and stir to combine with any liquid in the slow cooker.

Step 8

Take the BBQ sauce out of the fridge and shake well. Pour some of the sauce into the slow cooker with the pork (your desired sauce to pork ratio) and stir to combine. Season with salt & pepper to taste.

Step 9

Combine the SPICY MAYO COLESLAW ingredients together in a large bowl. Let sit for 10 minutes then season with extra salt & pepper to taste.

Step 10

Serve the pulled pork on the buns with the coleslaw and the remaining BBQ sauce on the side.

Southern Hoppin' John

vegetable oil (or bacon grease)

onion,

celery,

garlic,

unsalted chicken broth

tomatoes

black-eyed peas

rice

In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.

Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.

While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.

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Slow Cooker Carolina Pulled Pork Sa...

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