It Is What It Is.


Pigskin Perfection

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
the awesome last minute advice on overnight smoking.  

Photo and Smokin' by Bonehand

  Copyright  2008  S J Holetz

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