Eastern Carolina-style Pulled Pork Sandwiches

Eastern Carolina Style Pulled Pork Sandwiches

Pulled pork sandwiches in the South are an amazing, yet polarizing meal.  While most of North Carolina considers pulled pork to be a tender, juicy, messy style of sandwich whereby the meat is smothered in barbecue sauce, along the Coastal Carolinas this little gem reigns.  Still tender and juicy, it's flavor is primarily achieved through a combination of different vinegars and spices.  You control just how spicy it is, so don't worry about making this for little ones.  Click below to read more.

I love this meal because aside from shredding the meat, it's super easy to prepare, but tastes like you went the extra mile.   I like to purchase an entire pork loin from my local butcher, and leave it whole.  Because pork is such a value these days, you can purchase an entire pork loin for under $30...and it can feed 6 people for three meals.  At around $1.66 per person, that's a big value!

If it's too much to handle in one day, break it down.  Roast it the first day and serve it sliced with some Creamy Alfredo Pasta, and shred it on the second day and serve Eastern Carolina Pulled Pork Sandwiches.

First you have to roast the pork loin.  I do this by cutting slits all along the length of it and shoving bits of fresh garlic down inside the holes.  Then I season liberally with salt, pepper, onion powder, paprika, and some dried Rosemary.  I put it into a greased roasting pan and roast it at 400F for about 20-30 minutes or until it begins to brown.  Once it starts to brown, I cover it with foil and let it cook for 3 hours on 325F.

When you take it from the oven, it's practically falling apart.  Fork shred the meat in a large bowl.  Remove any obvious pieces of fat and transfer the meat into a skillet with a little oil added to it.  Start the shredded meat browning in the oiled skillet.  When you have achieved the level of browning desired, add the roasting juices to the skillet (minus any oil that rose to the top).  Cook until the liquid begins to evaporate out.  This leaves you with concentrated flavor in the meat.  Add some sugar, apple cider vinegar and some white vinegar along with a shot of hot sauce and crushed reds.  Let it simmer until the liquid evaporates to the point that it's moist but not sloppy.  Serve on potato rolls.  This last part is important.  I don't usually like rules when cooking, but this one's a must.  You have to trust me on this.  And don't forget the coleslaw.  No matter what part of North Carolina you're from, ya gotta have the 'slaw.

Eastern Carolina-Style Pulled Pork Sandwiches

Eastern Carolina Pulled Pork Sandwiches

Ingredients
Whole pork loin (about 5 pounds)
4 large cloves garlic, cut into sixths
Salt
Freshly ground black pepper
Onion powder
Paprika
Dried rosemary

After roasting
Reserved Pan juices (minus fat)
3 tablespoons sugar
3/4 cup apple cider vinegar
3/4 cup white vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons hot sauce (I prefer Texas Pete because I like the flavor and the fact that it's not too hot for my children)

Directions
1.  Insert garlic pieces into the port loin.  Season liberally with salt, pepper, onion powder, paprika and dried Rosemary.  Transfer the pork loin into a prepared roasting pan.  If you have any leftover garlic, add it to the roasting pan.

2.  Roast at 400F for 20-30 minutes or until the pork loin begins to brown.  Remove from oven and cover with foil.  Continue to roast at 325F for 3 hours.

3.  Remove from oven.  Transfer pork loin to a large bowl and shred with two forks.  Transfer into an oiled skillet.  Cook over medium high heat until browning begins.

4.  Add reserved pan pan juices (minus the fat that should have accumulated at the top of the pan juices).  Cook until the liquid begins to evaporate.

5.  Add sugar, both vinegars, crushed red peppers, and hot sauce.  Continue to cook until enough liquid has evaporated to make it moist, but not dripping wet.

6.  Serve on Potato Rolls