Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw


Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style.

This thing really does look like a muppet character with its mouth wide open, huh!?



That above right there in the mouth of the Egg is a pork butt. An overnight-smoked pork butt. That’s a sweet pig’s ass.

Which really isn’t the pig’s ass. But you’d think with a name like “BUTT” you’d expect to be eating the pig’s ass. Who the hell named a pig’s shoulder “BUTT??”

Dr. BBQ’s Carolina Pulled Pork Sandwiches video

uh oh.

BEFORE you watch the video….I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I’ve tried three times to wipe the whipped cream off the video, but I can’t seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that’s quite fair, don’t you?

Love, happiness and pie,


Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here’s host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

Dr. bbq

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.


So here’s what Ray made:


Oh, you want a closer look?


But WAIT! I didn’t even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork…I Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles…I’ve got a recipe and video of the: kogi-bbq-taco-31 Korean Style Tacos with Kogi BBQ Sauce.

Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw

Fromnfl-gameday-cookbook The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

Barbecued Pulled Pork Sandwiches

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

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Comments 26

  1. Haley J.

    OK, pulled pork usually doesn’t require anything other than itself to get me drooling. BUT. I see cucumbers on top. Pickled ones. And I spy a bit of red chile pepper there, too. And this sauce that’s bathing the pork. WANT.

  2. Kristin

    Ahhh! The sandwiches look awesome, but I’m really drooling over the tacos. I want them now. Can’t… wait … that … long … haha πŸ™‚

  3. Dan

    I agree with Kristin. The tacos look divine and so tasty. Okay…. I want one and I want one NOW!! May have to blow off the leftover L.A. Kalbi for lunch and head over the Taco Bus instead. Arghhh! Choices, choices, choices…Isn’t life grand?!?!

  4. SpecialEd

    Stephanie, you can use your oven or even easier, your crockpot and get a tasty dish. BUT, it will be nothing like the wood smoked, genuine item. I cooked about 30 lbs of pork shoulders for the 4th of July weekend, overnight for about 18 hours total. It don’t get much better ‘n that!

  5. Judy

    I’ve been looking for a BBQ and that one sounds good. Those sandwiches look incredible and can’t wait to try them!

  6. Maryann

    Good God those look scrumptious!! Love the green egg but can’t afford one, but do have a good friend who has one. We can be considered friends with benefits! Yummy, yummy benefits.

  7. Simone (junglefrog)

    That looks amazing! I love those green eggs and hmm, very much looking like a muppet indeed! Now if it only stopped raining here I could maybe have some BBQ-ed pork…:(

  8. Kamran Siddiqi (The Sophisticated Gourmet)

    Jaden, why must you be so amazing? I am definitely going to try this recipe with Deb’s light brioche burger bun recipe (from Smitten Kitchen). I am betting that they are going to taste phenomenal together.

    By the way, I love the drawing!

  9. Dallas

    Hi Jaden!

    First of all, you totally made my day by demystifying “pork butt.” All this time I’ve been obsessed with pulled pork, while feeling a weird tinge every time I think it’s a pig’s ass. A shoulder seems far more acceptable, and less weird feeling-inducing.

    Secondly, holy cow, woman! Your recipe looks absolutely fabulous. My boyrfriend and I JUST bought our first bbq, so you best believe I’ll be making your recipe this weekend.

  10. raj @ the hungry cook

    oh my god. im CRAVING those sandwiches now! just the pulled pork alone would have been enough to make me want it really bad, but bbq? and tangy slaw…sigh…i want!!
    oh and i LOVE how natural your photos look! very believable!

  11. Barbarainnc

    I’m from Eastern NC and love eastern style, vinegar based sauce on my Q. I don’t have a Big Green Egg, but cook my Boston Butt, low and slow in the oven. I rub it down with a rub,then cook it at 250* until the bone pulls out. I shred it with 2 forks, and use my Dad’s recipe for the BBQ sauce. I also love making sandwiches with cole slaw, just mayo and 1 capfull of vinegar, salt and pepper. I’m a happy girl then!!! πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚

    Oh yumm…I hope one day you’ll share Dad’s BBQ Sauce recipe! ~j

  12. Chris

    LMAO over the lover comment! You’re freaking hilarious. I hope you’re right or my wife is really going to wonder about me when I walk into the bedroom naked holding a copy of Ray’s book.

    Driving home from Cades Cove last night, we passed about a half dozen roadside bbq stands or joints. I said that I should stop at the grocery store and grab a pork butt to throw on the Egg overnight, but didn’t. Now I’m regretting it this morning….I could be having me some delicious ‘que this morning.

    How are you enjoying your Egg?

  13. Tanya

    Would I be able to do this in a slow cooker? If so, on what temp and for how long? Thanks in advance for your response.

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