South of North Carolina Pulled Pork


Jesus of Cool, I'm bad, I'm nationwide
Nov 14, 2003
Some of you may know that I make a coastal North Carolina style pulled pork with a coleslaw topping and a hot vinegar sauce. This is just a minor variation of that.

I had just finished smoking my pork butt and was making that 1st hot in the pan sandwhich when I discovered that the bottle of Hot vinegar sauce I thought I had was really a bottle of Worcester sauce that the label had fallen off of. I had used the last of my red pepper on the rub and so couldn't make any more immediately. What else could I use? I remembered I had a little salsa left over from making salsa chicken. Now this isn't anything special just off the shelf Wal-Mart Hot salsa that I add 1/2 and onion into. So I make my sandwich on a toasted Kaiser Roll with the pork then the coleslaw and then a tablespoon of this salsa spread out on top of the coleslaw. Not bad if I do say so myself. I also found out that the order seems to matter - to me at least. The second one where is did the salsa first then pork then coleslaw just wasn't as good a flavor profile as the hot salsa mixing with the cold coleslaw on top.

So if you are in walmart and can swing the $1,50 or so for the salsa I'd say give it a try and tell me what you think.