North Carolina-Style Pulled Pork with Tangy Apple Slaw

Ingredients

In this Northern European adaptation, the traditional North Carolina-style barbecue is modified to incorporate flavors and ingredients commonly found in Northern European cuisine. The original dish typically uses a vinegar-based sauce, but in this recipe, we add a touch of sweetness to the sauce to cater to the Northern European preference for balanced flavors. Additionally, the apple slaw is a refreshing addition that complements the smoky pulled pork, providing a lighter and more vibrant twist to the dish. We alse have the original recipe for North Carolina-Style Barbecue, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder 2 kg (4.4 lbs) pork shoulder
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240 ml) apple cider vinegar 1 cup (240 ml) apple cider vinegar
• 1/2 cup (120 ml) ketchup 1/2 cup (120 ml) ketchup
• 1/4 cup (60 ml) molasses 1/4 cup (60 ml) molasses
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon honey 1 tablespoon honey
• 8 soft burger buns 8 soft burger buns
• For the apple slaw: For the apple slaw:
• 2 apples, julienned 2 apples, julienned
• 1/2 small cabbage, thinly sliced 1/2 small cabbage, thinly sliced
• 1/4 cup (60 ml) mayonnaise 1/4 cup (60 ml) mayonnaise
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, ground cumin, and ground coriander to make a dry rub.
3. 3.
   Rub the dry rub all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Place the pork shoulder in a roasting pan and pour the apple cider vinegar over it.
5. 5.
   Cover the roasting pan tightly with foil and roast in the preheated oven for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
6. 6.
   While the pork is roasting, prepare the barbecue sauce by combining the ketchup, molasses, Dijon mustard, Worcestershire sauce, and honey in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
7. 7.
   Once the pork is cooked, remove it from the oven and let it rest for 10 minutes. Then, using two forks, shred the pork into bite-sized pieces.
8. 8.
   Pour the barbecue sauce over the shredded pork and mix well to coat.
9. 9.
   To prepare the apple slaw, combine the julienned apples, thinly sliced cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. Mix until well combined.
10. 10.
    Toast the burger buns lightly, if desired.
11. 11.
    Serve the pulled pork on the toasted buns, topped with a generous portion of apple slaw.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for the juiciest and most flavorful pulled pork.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.
• Apple cider vinegar — Look for raw, unfiltered apple cider vinegar for a more robust flavor.
• Molasses — Use unsulfured molasses for a richer and more complex taste.
• Soft burger buns — Choose buns that are sturdy enough to hold the pulled pork without becoming soggy.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the barbecue sauce.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the dry rub or barbecue sauce.
• To save time, you can use a slow cooker instead of roasting the pork in the oven. Cook on low for 8-10 hours or on high for 4-6 hours.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Customize the apple slaw by adding shredded carrots or raisins for extra texture and sweetness.

Serving advice

Serve the pulled pork on soft burger buns, topped with a generous portion of apple slaw. Accompany the dish with pickles and a side of sweet potato fries for a complete Northern European barbecue experience.

Presentation advice

Arrange the pulled pork on the buns, allowing some of the slaw to spill over the sides for an appetizing and rustic look. Serve the dish on a wooden board or platter to enhance the barbecue aesthetic.