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
- Pour your cabbage/slaw mix into a large mixing bowl.
- 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.
- 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.
- 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
- Combine spices into small bowl.
- Cut pork shoulder into chunks. The pieces should be bigger than bite size.
- In a bowl, rub spice mixture into the pork shoulder.
- Pour lemon juice and lime juice into large stockpot. Then, dump pork shoulder into the pot.
- Fill the pot with water until the pork is covered (completely submerged).
- 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.
- 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!
- Serve shredded with your favorite BBQ sauce AND your new favorite Carolina-Inspired Slaw on a toasted bun of your choice.