North Carolina Pulled Pork + Homemade Sweet Coleslaw
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:
Cheerwine BBQ Sauce recipe:
Sweet Cole Slaw recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co:
Sam Jones Cookbook:
Cheerwine:
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Welcome to the official Meat Church BBQ YouTube 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!
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I’d love to see a whole hog cook!
can't do the flies bro.
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.
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
Jeeze Matt, you can just keep making pulled pork videos and we will all keep watching and admiring ! Cheers to good BBQ
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 – what temperature do you start with ? Cooking pulled pork tomorrow. 😊 As always, video well done. Thank you.
Where did you get the sugar wine?
I’m conflicted. I want to try it with slaw, but I love pulled pork so much I would regret it if I wasted a sandwich full… 😂
Hilarious you brought up flies! Flies are a part of outdoor cooking anywhere in the world! Sometimes they even land on the meat and begin to adhere like a piece of winged seasoning! Just glaze them over and nobody realizes! And you mentioned to cook indoors, but flies are also indoors during summer. Consider them part of the cook.
So if you really get into the carolina bbq it comes down to weather you like red slaw or cream slaw on the bbq and then weather you like chopped or pulled
What kinda bun do you like to use to make your perfect BBQ or hamburger?
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.
Can´t wait to try this, thank you!
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
As a North Carolinian, gonna have to try this. Only thing missing to make it real North Carolina is you've gotta chop that up! Too stringy looking lol
Looks delicious… but as an Eastern North Carolinian, where's the vinegar? We do the whole hog BBQ here, but I will do a butt from time to time.
I don't like to buy commercial rubs due to all of the salt in them. It is the first ingredient by far in nearly all of them. I make my own and leave out the salt. My guests can make up their own mind on how much salt they want. If you could blend up batches without salt, that would be great. Do you offer such products?
Gonna have to try this recipe. Being from around the Waxahachie area but now being a North Carolina transplant, we had to get used to the pulled pork here for sure. I've had good versions and bad versions, luckily and thanks to serendipity, I don't live far from Greenville so I will have to make a trip to this restaurant. Great video and keep up to work! Also, your spices are by far the best I've ever used. Period!
The Gospel and The Holy Gospel are dope Matt!! I’m in NC and I love your products!! Actually sitting out here smoking a Boston butt currently that’s rubbed down with yellow mustard and seasoned with The Gospel and brown sugar. Using hickory wood chips and drinking suds enjoying the process!!
Gonna use your cheerwine bbq sauce recipe to make the sauce to go with later on.
Keep on keeping on bro!!!
What was the contraption you used that drain the juice without the fat? Great video!
What size is that big cut board? Man that’s nice!!
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!
Man I have a full beard that is going to be a real shit show for me. I know it’s worth it though.
Any difference in method if I have a picnic shoulder versus the should butt?
I'm not gonna turn down a pulled pork sandwich in any style, but I am partial to the Cole slaw-topped NC variation.