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BBQ Pork with Carolina Slaw

Lana Hawk

I am drooling just looking at that sandwich. Seriously, I ate that exact sandwich for three days in a row. I finally figured out a Carolina-inspired slaw that I could pair with BBQ pork on one epic sandwich. A few months ago I tried the Carolina Slaw at EarthFare and loved it. I’m not a huge fan of traditional coleslaw, but the vinegar-based Carolina Slaw is right up my alley. It’s light and fresh and perfect for a summertime cookout. Plus, bonus, it’s easy and quick.

My husband and I tried the slaw both on a sandwich and solo and both ways were delicious. So next time you need a quick cookout side dish, try this healthy and fresh Carolina-inspired slaw. If you’re looking for the BBQ pork recipe to pair with the slaw, scroll to the bottom to see how I made this easy (but not quick) BBQ pork.


Prep Time: 20 minutes // Cook Time: 5 minutes

Serving Size: Makes about 6-8 servings

One bag of cabbage/slaw mix (I use a Broccoli Slaw mix from Trader Joe’s)

3/4 C apple cider vinegar

1/2 C Extra Virgin Olive Oil

3-4 Tbs honey

1 Tbs dijon mustard

salt/pepper to taste

  1. Pour your cabbage/slaw mix into a large mixing bowl.
  2. In a small saucepan over medium heat, combine all other ingredients. Whisk and stir until combined and warm, 3-4 minutes. Give it a taste and adjust if necessary. If you feel it is a bit to vinegary, add a bit more honey or dijon mustard to offset.
  3. Once the dressing is combined, take off the heat and pour over your cabbage/slaw mix. Stir until the dressing and slaw is mixed all together.
  4. Chill and serve. Easy easy!



Prep Time: 10 minutes // Cook Time: 2 hours (told you it was long)

Serving Size: 6

3-4 lbs pork shoulder

1 Tbs cumin

1 Tbs paprika

1 Tbs garlic powder 

1 Tbs onion powder

1 Tbs chili powder

1 Tbs brown sugar

2 Tbs salt

1 tsp cayenne pepper

2 tsp black pepper

1/2 C lemon juice

1/2 C lime juice


  1. Combine spices into small bowl.
  2. Cut pork shoulder into chunks. The pieces should be bigger than bite size.
  3. In a bowl, rub spice mixture into the pork shoulder.
  4. Pour lemon juice and lime juice into large stockpot. Then, dump pork shoulder into the pot.
  5. Fill the pot with water until the pork is covered (completely submerged).
  6. Bring water to bowl and then turn down to a steady simmer. I usually keep the heat at low-medium to make sure it doesn’t take 3 hours instead of 2.
  7. Now you wait. Wait for about 2 hours until all the water/liquid has disappeared. Watch closely and turn the pork to get a nice sear on all sides of the meat. Once you feel you’ve done enough, you’re good!
  8. Serve shredded with your favorite BBQ sauce AND your new favorite Carolina-Inspired Slaw on a toasted bun of your choice.