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In North Carolina there is a style of coleslaw that is vinegar based.  This coleslaw does not use mayonnaise and has a bit of kick.  This North Carolina Coleslaw recipe is a favorite to serve with pulled pork.

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North Carolina style pulled pork is easy to make.  Our preferred method is to smoke a pork shoulder in the Big Green Egg.  However, there are also methods to cook it in an oven and even do it sous vide.

Cole Cooks: Big Green Egg North Carolina Pulled Pork

Either way the pork is cooked, North Carolina Coleslaw is an essential accompaniment.  The slaw can be served on the side or used as topping to serve the pork as a sandwich.

North Carolina Coleslaw is incredibly easy.  A head of cabbage is finely chopped in a food processor.  Unlike regular slaw the cabbage is not shredded or cut into thin slivers but instead minced by pulsing in the food processor.

I will note that a large portion of my family prefers a more traditional coleslaw.  Often, I will use this traditional recipe that calls for shredding the cabbage with a mandolin.  Personally, I like this version better and it is easier to make.

Once the cabbage is chopped it is simply a matter of adding the vinegar sauce.  This is the same vinegar sauce that goes on the pulled pork.  We like to make large batches of this sauce using a bottle of Bragg’s Apple Cider Vinegar.  The sauce is refrigerated in the vinegar bottle so we always have some on hand.  You can see the full guide to the sauce here.

This is only one of many types of coleslaw found in the south.  Personally, it is my favorite because I don’t like mayonnaise.  There are no pickles or carrots and the entire recipe can be made in less than 10 minutes.

This coleslaw is perfect for topping pulled pork on a sandwich.

North Carolina Coleslaw

This is a North Carolina coleslaw that uses a vinegar based sauce instead of mayo. It goes perfectly with pulled pork

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Prep Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 10

Ingredients

  

• 1 large head cabbage
• 1 cup vinegar sauce

Vinegar Sauce

• 2 cups apple cider vinegar
• 2 Tablespoons ketchup
• 2 Tablespoons hot sauce Texas Pete, Franks, Crystal
• 2 Tablespoons brown sugar
• 1 tablespoon crushed red pepper flakes
• 2 teaspoon salt
• 2 teaspoon black pepper

Instructions

 

• Remove cabbage core and cut into about 8 pieces. Using the pulse feature of a food processor chop the cabbage in batches.
• To make the sauce combine all ingredients in a bowl. Whisk to dissolve salt and sugar. Add 1 cup sauce to coleslaw and mix well.
• Store in a jar and refrigerate any leftover sauce.

Keyword BBQ, Coleslaw, Pulled Pork

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