Step 1, For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. …

Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.

Ingredients: Deselect All, 4 to 6 cups chicken stock or water, 1 (3 pound) boneless pork butt, Salt and freshly ground black pepper, BBQ Sauce, recipe follows, 8 to 12 soft buns with sesame …

For the pulled pork: In a small bowl, mix together the paprika, cumin, garlic powder and cayenne. Set aside. Season the pork on all sides with 2 teaspoons salt.

To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.

Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich. Slice pork and serve on buns with spicy coleslaw.

Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts …

While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, …

Get Smoky North Carolina Pulled Pork Sandwich with Reds Barbecue Sauce, Three Potato Salad and Cole Slaw Recipe from Food Network

Step 1, For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking. Step 2, Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, …