Carolina Style Pulled Pork and Vinegar Slaw Sandwich
I spent the last 48 hours pulling
together this little creation for this years Superbowl party.
The sandwich consists of pork shoulder, which has been lovingly smoked
over beer-soaked hickory
chips over low heat for 13 hours, then pulled apart by hand and tossed
with a peppery vinegar sauce.
The slaw is made of finely chopped cabbage, with just a little Walla
Walla onion and carrot, and tossed
with the same sauce as the pork, making a great crisp, fresh
counterpoint to the smoky pork.
While I have
added my own spin to things, the base recipe for this masterpiece can
be found on
pages 154-156 of Steven Raichlen's Barbecue
Bible , a Bonehand review of which can be found here.
Thanks to Scott & Traudl for the smoker, Golden Steer
in Bellevue for the pork shoulder, and to David
Hayward of Carolina Smoke for
awesome last minute advice on overnight smoking.
Photo and Smokin' by Bonehand