Pulled-Pork Sandwiches {Carolina Style}

Last weekend we had some friends over for a "BBQ." Usually in the summer we fire up the grill and throw on our favorite Blue Cheese Burgers, steak or salmon, but this time I wanted everything prepared before the company arrived, so I opted to make some Pulled-Pork Sandwiches that could be prepared ahead of time.

I tweaked a recipe for Carolina Pulled-Pork Sandwiches from Family Circle Magazine for the event. It was some of the best pulled-pork I've ever tasted. I love the tangy vinegar flavor in "Carolina" BBQ sauces, so this recipe was right up my alley. I also made the Coleslaw recipe for a topper on the pulled-pork sandwiches and it was fabulous! This recipe is a crowd-pleaser and feeds a boatload of people. Below is the recipe with the changes that I made. {Photo source: familycircle.com}

  Carolina Pulled Pork 

with Coleslaw Topper

Pork
1 boneless pork shoulder roast, trimmed (about
3 1/2 pounds)
1 teaspoon seasoned salt
1 teaspoon paprika
2 tablespoons canola oil
8 - 12 seedless sandwich buns


Carolina BBQ Sauce
1 tablespoon canola oil
1 small onion, diced
1 cup vinegar
3/4 cup ketchup
1/3 cup packed light-brown sugar
2 tablespoons spicy brown mustard
1 tsp. liquid smoke
1 tablespoon Worcestershire Sauce

Easy Coleslaw
3/4 cup light mayo
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1 bag (16 oz.) shredded coleslaw mix


1.) Pork. Cut roast in about 6 large chunks. Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides.

2.) Carolina BBQ Sauce. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar, mustard, liquid smoke and Worcestershire Sauce simmering till sugar dissolves.

3.) Transfer pork to slow cooker; add Carolina BBQ Sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4.) Coleslaw. In medium bowl, whisk together the mayo, vinegar, celery salt and pepper. Stir in coleslaw mix and refrigerate until serving.

5.) Half an hour to an hour before guests arrive: Remove fully cooked pork from slow cooker. With 2 forks shred meat, discarding fat and bones. Put pork into an oven-proof pan and smother in BBQ sauce from slow cooker. Cover with aluminum foil. Place in a 300 degree oven until ready to serve. (Makes 8 - 16 servings depending on bun size.) Enjoy!