North Carolina Pulled Pork + Homemade Sweet Coleslaw
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- Опубліковано 23 тра 2023
- Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe: www.meatchurch.com/blogs/reci...
Cheerwine BBQ Sauce recipe: www.meatchurch.com/blogs/reci...
Sweet Cole Slaw recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Montana Knife Co: www.montanaknifecompany.com/
Sam Jones Cookbook: www.amazon.com/Whole-Hog-BBQ-...
Cheerwine: cheerwine.com/
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Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PulledPork #NorthCarolina - Навчання та стиль
The best sandwich I have ever had, as Truck driver from Ontario Canada, I was down in North Carolina, and picking up at Cottons mills for Company in Canada, and at the side of these Cotton mills, there was always a shack, dirt floor, where the night before, somebody threw a pig on the smoker, and cooked it overnight. The next morning the rest of the crew shows up, they shred the pork, make the coleslaw. Then they feed the workers in the Cotton Mill. I have had some those sandwiches, now every time I do pork, I have to do it like they did it
This has quickly become my favorite bbq cooking channel on here. You have well produced videos that are entertaining and easy to follow when trying your recipes. Love it! Keep up the good work!
In NC, yes, we have 2 distinct Barbecue styles. Eastern(vinegar based) and Lexington( tomato based) but every backyard cook does it different. And the slaw is different too. One red, the other white and both are delicious!
I grew up in North Central North Carolina, and we definitely would lean more towards the vinegar based. I often have told people that the “ sauce” in North Carolina barbecue is more like a dressing. Obviously flavors the meat but it certainly doesn’t overpower.
You always know its good when he goes right back in immediately for another bite. Great vid! Thanks
so good this time.
That pork hit him like the holy ghost. Just seeing those juices pour out has my mouth watering.
That sammie is North Carolina APPROVED...My goodness.
I need 3 of those in my life.
👊🏽
Made this entire cook tonight and it was fantastic! Big hit. Thanks Matt for sharing.
Living in Southwest Tennessee I grew up on some of the best Smoked Pork BBQ. I have recently found your channel and have ordered many of your spices. I must say they have brought my smoking and grilling pretty much all of my cooking to a whole new level! Keep on doing what you do Brother! God bless from Tennessee
Having lived in NC for almost 20 years, in both eastern NC and Western NC, you have made a western NC barbecue. Id appreciate it if you could make a Eastern NC chopped barbecue with a red cider vinegar based sauce. That would make your barbecue videos complete.
with vinegar cole slaw - no mayo
I was waiting for this response. I love the NC state split on particular styles.
He has done Eastern hole hog with help from Sam Jones employee.
Where do you find red cider vinegar? Do you mean red wine and apple cider vinegar?
Being born and raised in NC, I was just about to make this same comment. I was wondering which way he was going to go. I don't think many know that there are two distinct methods in NC. Most just think each state does it differently.
Honest dude with a heart of gold i love watching your stuff. Also the holy gospel. Thanks from australia
Sandwich was dripping with goodness. Pulled pork is very easy and crowd favorite. I will definitely try this slaw recipe.
Thank you Matt, the best BBQ resource... God Bless Brother
My favorite channel by far and your seasonings are my favorite! Keep the videos coming and I will keep watching. Also love that you give shout outs to others. That’s the mark of a great person.
Cheerwine always reminds me of middle school in Valley Crucis, NC, when me and my sister would walk down to Mast General Store for Cheerwine after school. I can still feel the memories every time I enjoy one :))
Awesome!
Making this tonight for dinner for the family. I"ve no doubt it will be ANOTHER WINNER... just like all the other recipes Matt shares. Cheers, from CA!
I made this for the holiday weekend and it was absolutely yummy!!!! My family loved it except we can't get Cheerywine here in good ole Michigan so I made Dr. Pepper BBQ sauce but everything else was the same. Thanks Matt we love your recipes!!!!
As a Western NC resident and having been around BBQ all my life, good job Matt!
Love it! I'm a huge pulled pork fan, and this video really hit my sweet spot. Coleslaw on pulled pork is a classic!
Thanks Chris!
Made it. Loved it. Thank you!
Looks great as always. Can't wait to try this one next week for Memorial Day!
nicely done. When I moved from the midwest to NC 25 years ago, I had never seen pulled pork topped with slaw...now, I wouldnt have it any other way. Going to try that slaw recipe. Thanks!
Meat Church rocked it again! Thanks for the slaw recipe. Going to have to make that.
Thanks Kevin!
That looks incredible! Thanks for all you do. You have changed the way I BBQ. LOVE your seasonings!
Thank you Terry!
@@MeatChurchBBQ Love the rubs also. got a gift of the whole lineup a year or so back and they didn't last long. Def love voodoo and gospel. keep up the great work and videos, very enjoyable!
Jeeze Matt, you can just keep making pulled pork videos and we will all keep watching and admiring ! Cheers to good BBQ
Thanks for the Slaw recipe too!
Wow, talk about mind reader moments, I was thinking heavy with the rub and you explained it. Then cherry , and your reason. Thank you, your videos have improved my cook. Rubs are great and I keep several on hand. Thank you and your team for sharing the craft of great food simple
As a North Carolinian... i approve this message. Great video yet again my man
Thanks DUDE!
One of my favorites. Nothing like a slaw-pork samich. Thanks for sharing, Matt
Thanks Scott!
Looks delicious
Just a update. I actually did it. I duplicated your recipe last Sunday. The meat, the sauce. The cold slaw was a win!. Took 10 pounds to work on Monday. By 7:30 a.m it was gone.😮. I got total praise for how moist it turned out. And the sauce was over the top. Totally a compliment for the pork. Thank you….
Coleslaw on pork sandwich is freaking fire. ❤ Love the cheer wine idea. Thanks
I'm from Arkansas and smoke loins then pull it apart and mix honey BBQ ans smoke low for a couple more hours and add the juice back in. But always Cole Slaw. But mostly smoke with apple and then hickory. But mostly apple. But I do tend the fire. Apple is sweeter and milder and then the hickory on the outer edges topped with Cole slaw with the sweetness of the honey? Use sour dough buns... What a weekend?.
I've used the AP seasoning, the Texas Sugar, and the Honey Hog. All are amazing. The Honey Hog is especially good on smoked wings. I used the AP as a base layer of flavor on some ribs I cooked, along with a homemade Memphis style BBQ rub, and they were too good to be true.
Born and raised in Salisbury, NC where Cheerwine is from so I love to see it incorporated into the pork. I will say this, the pork here is chopped for sandwiches. Its a subtle difference but really makes a difference.
Matt, I would definitely go for a couple of those sandwiches, that looks awesome! Thanks for sharing.
I just made pulled pork last weekend and used the Bachans Hot and Spicy sauce. Sooo good with that sauce and slaw.
I love how he seasons.
We always put slaw on our pulled pork sandwiches. We make a mayo based slaw with green olives in it, definitely different than that. Looks like I will have to give that one a try.
Pulled pork looks Delicious keep up the great BBQ👍👍Matt.
I am a North Carolian great job recreating authentic style pulled pork...I watch your channel mainly for the beef style bbq because nobody does beef like Texas.
I’ve lived in North Carolina all my life just about and I love your show and I’m gonna smoke a butt tomorrow and I’m gonna combine some of your techniques and I’m super excited. Slaw on the🎉 sandwich is the bomb.❤.
I used to work for a convenience store chain that sold ready made and made to order hot & cold sandwiches and when born in the northeast when the rare southern born customer comes in, ya notice. I had a trucker one night who ordered hotdogs with coleslaw. Now in my family we always ate hotdogs with sauerkraut which are awesome, but I never heard of hot dogs with coleslaw. So I tried them that way. Ohh man they’re awesome too.
I love pulled pork with coleslaw, so goood and I’ve eaten a lot of those over the years. Your recipe sounds great. Your coleslaw recipe is different than mine and I’d like to try it, so it’s definitely going on my recipes to try list. 👍🏼
Thanks Matt for always putting out quality content.
Great job it look amazing 😊
Great video!! Thank you
Great video Matt! That’s one of the first times I can say that I have done something like you before I saw the video. Lol. Love that sandwich!
Thanks for sharing!
Killer cook ! My preacher buddy is from South Carolina- it's slaw on everything!
Fantastic! That is a home run and that slaw is a difference maker. One suggestion for the slaw, switch out the regular sugar with a Superfine Sugar. It's the same sugar with a little less grit. Thanks Matt!
I love slaw on pulled pork sandwich now. I think it's the best.
Best BBQ accessory I've purchased was a $7 silicon paint stirring attachment for my cordless drill. Put a butt in something with high sides (bucket, cooler, etc.) and the stirring attachment will pull a whole butt in about a minute.
Hey Matt! I'm an Eastern NC resident and love this video. We love Sam Jones and believe it is the best barbecue in the country. Super cool to watch a video about him and his cookbook. Love your videos and recipes!
Very nice Western NC style. Definitely stealing that sauce for when I want a change from my usual vinegar SC style. 😊
That slaw looks awesome!
I love pulled pork with slaw. I make a vinegar slaw, but I’ll definitely give this slaw a try. Keep these coming man. I really appreciate it. Now I’m off to find some cheerwine soda!
this recipe will travel about 5300 miles to Switzerland. I will definitely do it soon
Thanks again !
(Quick tip!) to remove the cabbage/lettuce core ,just smash the core end down REALLY HARD on wood cutting board 7 the core will EASILY fall out with no problem.
Its always a good day when Meat Church posts :)
Thanks!
Up here in Alaska we love our pulled pork BUT prefer the Cole slaw on the side...
@@twilightzone7600 yea same here. Not a fan of the slaw!
Awesome I can't wait to make this.
Enjoy!
I’m a big fan of your Holy Gospel rub. Great color for my bark.
Always excited for a new meat church video
Thanks Sean!
Thanks again Matt!
Your Recipes and your rubs have really upped my Bar B Q game. Gotta try this coleslaw. Thanks for the Recipes.
That Cheerwine sauce is *amazing*!
Can´t wait to try this, thank you!
I'm going back and watching some of your older videos again. Never hurts to watch them twice. Have you ever tried to put a coupe of bars of Irish Spring out for fly control? It works great for me. Thanks for your videos.
After the last several pulled pork sandwiches I've made for folks, they ALL will not eat a pulled pork sandwich any other way.
I bought the Bigger Brioche Buns and toasted them with Butter and Garlic Powder with a shake or two of parsley. Basically made it into Garlic bread. It doesn't over power the bbq and it just adds more flavor and gives the bite that most folks want in a good bbq sandwich. I've even had a few want their sandwiches with cheese on it and I personally am not a fan of that, but hey. It's about making the sandwich the way you want it. But I think it's definitely looking into with the garlic buns
Hay man , love my traeger and your meat church products but I'm most impressed with how simple you make all the recipes. I have done a few of them and they came out awesome!! Cheers man. 🍻
I appreciate that compliment!
7:57 Thanks for the temperature° information!
This is how we did it in Memphis, but sometimes with a vinegar slaw that's a little more acidic because people like to sauce their pulled pork, and Memphis sauce is rather heavy on the brown sugar. Fantastic job!
Used your Holy Cow rub in some potato salad and I have to say I’ll never make it any other way!!!! I love Meat Church BBQ!!!
Just started making my own coleslaw (who knew?), finding if I start with my dressing in the mixing bowl first, then adding the cabbage, it comes together much faster. Also, using a bowl you might think too big (like you did) really helps. Last cook, only 10-15% wanted slaw on their pulled pork sandwiches. Surprised given ~60 people I served that afternoon. But it's SoCal, so, you know ;-)
Slaw on BBQ is like the only way here in NC! Great job Matt.Come on up to NC. Your rubs rock it too!
Matt...i made the coleslaw..used less sugar but it was just like you said..eat the whole batch..never have used mustard in mine but I will from now on,,Thanks for awesome coleslaw....
My neck of the woods MO you can bbq sandwich 2 ways depending on where you are at. Topped with slaw or slightly further north they top with pimento cheese. Love both ways
Another great video
Looks KILLER!!!
I usually only add a couple tablespoons of sugar to my regular slaw, but my secret ingredient is a tablespoon of prepared horseradish. Really works well!
I use honey in mine instead of sugar
Keep it cooking brother, good stuff.
Great Carolina combo pulled pork, and cheerwine must give it a try with Meat Church Voodoo Rub which is awesome on pork. Great teaching and great presentation
Thanks!
Love you guys!
We love you Andre!!
Great looking cook, and I hear you with the flys. Fly season started a little while ago here in SE AZ, that is why I have a bug zapper, bug a salt, and numerous swatters. A pain but better than cooking inside.
Thank you Matt for not saying "The binder does not change the flavor...." Every UA-camr says it and by now, I think we all know it. As always, great video
But how about the folks that view this video as the first of many to follow?
I did two 8lbers. I injected the night before with a pint of apple juice mixed w 1/4c Holy Voodoo. Followed the cooking times, temp and wrap, and Man, we weren't mad at it! It was like butta! Had the slaw with garlic buttered toasted buns and blew our family from Bama away! Thanks Matt for all the great products and recipes! Oh, an used your buddy's Meat Mitch CHAR BAR Table Sauce, not too sweet, and perfect blend of sweet and saviory. Dang, I'm hungry again!
Would love to see you do some Eastern NC BBQ! I grew up in Wilson which is the home of Parkers BBQ.
Whole hog vinegar based BBQ is where it's at. No sauce needed.
2 bbq sammiches and a sweet tea is all you need before a round of golf
Love some North Cackalack groceries!
Love the Carolina sammich. We add thin sliced Granny Smith apples and celery seed to the slaw for a tart crisp punch and crunch. Well done, Matt.
I do love that too!
Half my wife's fam is from NC and when I went to meet them they did pulled pork with slaw. This Texas boy (Living in VA) enjoyed it and I'll make it fairly often.
Love it
Spend my Wednesday lunches watching these videos
No one asked you
@@johnlebzelter4208 my comment was a compliment…I always enjoy the drops.
I appreciate that Dan. Don't get mad at me next week. We do not have a video due to moving our store.
Matt, I usually marinate my meat overnight, but in other videos (I think the ribs video), you mention no more than four hours. Would you explain why?
@@johnlebzelter4208Jerk
tried your smoked chuck roast , and with my homemade north carolina vinegar base sauce, OMG ! it went fast. thanks for the hints. next is turkey breast with pecan wood !
From NC, I cooked (5) 10-10.5 lb butts on my Recteq a few weeks ago and made a gallon of my vinegar base BBQ sauce. I mix some sauce in the pulled pork and vacuum seal in meal portions. Thaw a vacuum bag of BBQ, drop the sealed bag in boiling water for 10 minutes, taste as good as the day it was cooked.
“☝️Hit me up❤”….
you kill me every time man...awesome BBQ Western N.C. THE BEST!!!
Agreed
Mannnnnnn.... That looks delicious!
Love it!! "Dude!" "Thats a damn good lunch right there!"..lol! Love ur vids Matt!!
I just made this bbq sauce and it may be the best I’ve ever had. I did not add crushed red pepper (young kids) but was surprised that the pepper and the holy cow do give it a very very mild kick. I don’t think I’ll honestly ever buy bbq sauce again. It was super easy to make and made 2 1/4 squeeze bottles.
Matt, if you like Cheerwine, please mix it with Sundrop (if you can find it). Best mixed "soft" drink & it's one heck of a base for a "hard" drink...blends well with brown or clear liquors (moonshine is banging). Oh yeah, your Carolina que looks great.
I HAVE to try that. I grew up on Sundrop. Thanks Adam!
if you are "blending" anything with shine, you A) drinking some store-bought crap B) some burnt or rotgut slag liquor or C) have no clue.
Damn, you make it look so easy. Coleslaw on Pulled Pork sandwiches adds texture and flavor. Funny thing, if you ask 6 grandmothers about their coleslaw and you’ll get 6 different recipes. Nice video. Skillet
Thank you again for a killer video. The real way approach it, is killer. I hate coleslaw,,, but I am going to give your way a try. Thank you again!! Enjoy the weekend!
I will be doing all this very soon
That looks spot on! We're up by KC and this is a popular menu item. Well done!
Thnaks!
It must have not been that good cuz you weren’t mad at it. Lol. I love the videos Matt. You do a great job and my daughter and I visited Waxahachie this past weekend and your store. I fell in love with that town!
Where I live in North Carolina, it’s red slaw always. Love your videos.
Interesting. This is just one guys recipe.
Thanks again for the video, you are my go to guy for smoking videos! I like your Mexican pulled pork the best for its versatility. I like it tangy my wife likes it sweeter. Great job, cant wait to try it!
Awesome.
Excellent recipe, looks amazing. Just blows my mind on how much seasoning gets wasted on each cook. I’m sure this tastes incredible.
I'm sitting on like 1,000,000 lbs. :)