North Carolina Pulled Pork Sandwiches

Recipe

Main Dish
North Carolina Pulled Pork Sandwiches

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3.19 out of 5 stars
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69 ratings

Recipe Data

10
Servings
10min
Prep
5hr10min
Total

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    Description

    Hy-Vee lemon-lime carbonated beverage adds a slight sweetness to the pork. Pair with your favorite bottled hot pepper sauce for a sweet and spicy flavor combination.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    4 c.Hy-Vee coleslaw mix
    2 tbsp.Hy-Vee light ranch dressing
    1(3-1/2 pound) boneless pork shoulder roast
    1 tbsp.Hy-Vee garlic salt
    1 tsp.Hy-Vee black pepper
    1 c.Hy-Vee white vinegar
    ¾ c.Hy-Vee lemon-lime carbonated beverage
    2 tsp.Hy-Vee crushed red pepper flakes
    10kaiser rolls, split and toasted
    Bottled hot pepper sauce, optional

    Things To Grab

    • 3 1/2 or 4-quart slow cooker
    • Forks

    Directions

    1. Combine coleslaw mix and dressing; cover and chill.
    2. Rub roast with garlic salt and black pepper. Place roast in a 3-1/2- or 4-quart slow cooker. Combine vinegar, carbonated beverage and red pepper flakes. Add vinegar mixture to slow cooker. Cover and cook on LOW heat for 10 to 12 hours or on HIGH heat for 5 to 6 hours.
    3. Remove pork from slow cooker. Skim fat from juices. Using two forks, shred pork. Place shredded pork in a large bowl and add enough of the juices to moisten. Divide shredded pork and prepared cabbage mixture on toasted kaiser rolls. Pass remaining sauce and, if desired, hot pepper sauce.

      Hyvee Culinary Expert Tip
      Here’s a slick way to remove fat from the juices: Place juices in a large measuring cup and chill in the freezer while you are shredding the pork. Remove from freezer and scrape off the layer of fat on top.
      Hy-Vee Test Kitchen

    Nutrition facts

    Servings

    400 Calories per serving
    1 sandwich

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 95mg
    • Sodium: 1180mg
    • Total Carbohydrates: 34g
    • Protein: 36g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 20%
    0%
    Iron 20%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.