North Carolina Pulled Pork + Homemade Sweet Coleslaw

Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe: www.meatchurch...
Cheerwine BBQ Sauce recipe: www.meatchurch...
Sweet Cole Slaw recipe: www.meatchurch...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Montana Knife Co: www.montanakni...
Sam Jones Cookbook: www.amazon.com...
Cheerwine: cheerwine.com/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #PulledPork #NorthCarolina

[@ryankohn5]

This has quickly become my favorite bbq cooking channel on here. You have well produced videos that are entertaining and easy to follow when trying your recipes. Love it! Keep up the good work!

[@bigpappa642]

Living in Southwest Tennessee I grew up on some of the best Smoked Pork BBQ. I have recently found your channel and have ordered many of your spices. I must say they have brought my smoking and grilling pretty much all of my cooking to a whole new level! Keep on doing what you do Brother! God bless from Tennessee

[@toklongball]

You always know its good when he goes right back in immediately for another bite. Great vid! Thanks

[@MeatChurchBBQ]

so good this time.

[@joebenson528]

That pork hit him like the holy ghost. Just seeing those juices pour out has my mouth watering.

[@tater357]

After the last several pulled pork sandwiches I've made for folks, they ALL will not eat a pulled pork sandwich any other way. I bought the Bigger Brioche Buns and toasted them with Butter and Garlic Powder with a shake or two of parsley. Basically made it into Garlic bread. It doesn't over power the bbq and it just adds more flavor and gives the bite that most folks want in a good bbq sandwich. I've even had a few want their sandwiches with cheese on it and I personally am not a fan of that, but hey. It's about making the sandwich the way you want it. But I think it's definitely looking into with the garlic buns

[@davidbonnichsen2901]

Cheerwine always reminds me of middle school in Valley Crucis, NC, when me and my sister would walk down to Mast General Store for Cheerwine after school. I can still feel the memories every time I enjoy one :))

[@MeatChurchBBQ]

Awesome!

[@thebudda0424]

Best BBQ accessory I've purchased was a $7 silicon paint stirring attachment for my cordless drill. Put a butt in something with high sides (bucket, cooler, etc.) and the stirring attachment will pull a whole butt in about a minute.

[@mikeh4613]

Honest dude with a heart of gold i love watching your stuff. Also the holy gospel. Thanks from australia

[@kevinv.8521]

Meat Church rocked it again! Thanks for the slaw recipe. Going to have to make that.

[@MeatChurchBBQ]

Thanks Kevin!

[@Venomousstalliongt]

Jeeze Matt, you can just keep making pulled pork videos and we will all keep watching and admiring ! Cheers to good BBQ

[@carriemyre5809]

I made this for the holiday weekend and it was absolutely yummy!!!! My family loved it except we can't get Cheerywine here in good ole Michigan so I made Dr. Pepper BBQ sauce but everything else was the same. Thanks Matt we love your recipes!!!!

[@forestwolf60]

Matt, if you like Cheerwine, please mix it with Sundrop (if you can find it). Best mixed "soft" drink & it's one heck of a base for a "hard" drink...blends well with brown or clear liquors (moonshine is banging). Oh yeah, your Carolina que looks great.

[@MeatChurchBBQ]

I HAVE to try that. I grew up on Sundrop. Thanks Adam!

[@GenX...MCMLXV]

if you are "blending" anything with shine, you A) drinking some store-bought crap B) some burnt or rotgut slag liquor or C) have no clue.

[@terrybax2596]

That looks incredible! Thanks for all you do. You have changed the way I BBQ. LOVE your seasonings!

[@MeatChurchBBQ]

Thank you Terry!

[@jmitchell3]

​@@MeatChurchBBQ Love the rubs also. got a gift of the whole lineup a year or so back and they didn't last long. Def love voodoo and gospel. keep up the great work and videos, very enjoyable!

[@BestNCBBQ]

As a Western NC resident and having been around BBQ all my life, good job Matt!

[@johnm1619]

I'm going back and watching some of your older videos again. Never hurts to watch them twice. Have you ever tried to put a coupe of bars of Irish Spring out for fly control? It works great for me. Thanks for your videos.

[@BBQFriend]

As a North Carolinian... i approve this message. Great video yet again my man

[@MeatChurchBBQ]

Thanks DUDE!

[@jeffsinclair3906]

Making this tonight for dinner for the family. I"ve no doubt it will be ANOTHER WINNER... just like all the other recipes Matt shares. Cheers, from CA!

[@WileE.Coyote]

(Quick tip!) to remove the cabbage/lettuce core ,just smash the core end down REALLY HARD on wood cutting board 7 the core will EASILY fall out with no problem.

[@txpyroguy817]

Its always a good day when Meat Church posts :)

[@MeatChurchBBQ]

Thanks!

[@twilightzone7600]

Up here in Alaska we love our pulled pork BUT prefer the Cole slaw on the side...

[@txpyroguy817]

@@twilightzone7600 yea same here. Not a fan of the slaw!

[@scott729]

One of my favorites. Nothing like a slaw-pork samich. Thanks for sharing, Matt

[@MeatChurchBBQ]

Thanks Scott!

[@CircusandSideChat]

I am a North Carolian great job recreating authentic style pulled pork...I watch your channel mainly for the beef style bbq because nobody does beef like Texas.

[@gordsmith7708]

Hay man , love my traeger and your meat church products but I'm most impressed with how simple you make all the recipes. I have done a few of them and they came out awesome!! Cheers man. 🍻

[@MeatChurchBBQ]

I appreciate that compliment!

[@SirPartyRoc]

Sandwich was dripping with goodness. Pulled pork is very easy and crowd favorite. I will definitely try this slaw recipe.

[@utilityart]

I just made pulled pork last weekend and used the Bachans Hot and Spicy sauce. Sooo good with that sauce and slaw.

[@lisaeason6874]

Coleslaw on pork sandwich is freaking fire. ❤ Love the cheer wine idea. Thanks

[@daveweed2765]

I'm from Arkansas and smoke loins then pull it apart and mix honey BBQ ans smoke low for a couple more hours and add the juice back in. But always Cole Slaw. But mostly smoke with apple and then hickory. But mostly apple. But I do tend the fire. Apple is sweeter and milder and then the hickory on the outer edges topped with Cole slaw with the sweetness of the honey? Use sour dough buns... What a weekend?.

[@mightypq]

I love this recipie. I make a double batch of the bbq sauce and we use it for lots of things, I do add 2 tablespoons of cherry preserves that i run through a magic bullet. I noticed that you use 2 cutting boards. I like to use a sheet of butcher paper on top of the board, to make cleanup really easy. Thanks.

[@Dan-pp8oy]

Spend my Wednesday lunches watching these videos

[@johnlebzelter4208]

No one asked you

[@Dan-pp8oy]

@@johnlebzelter4208 my comment was a compliment…I always enjoy the drops.

[@MeatChurchBBQ]

I appreciate that Dan. Don't get mad at me next week. We do not have a video due to moving our store.

[@Dan-pp8oy]

Matt, I usually marinate my meat overnight, but in other videos (I think the ribs video), you mention no more than four hours. Would you explain why?

[@Your_wifes_boyfriend]

@@johnlebzelter4208Jerk

[@sheikfrankicechibu1827]

From Raleigh NC - I approve of this message

[@LabCat]

This is how we did it in Memphis, but sometimes with a vinegar slaw that's a little more acidic because people like to sauce their pulled pork, and Memphis sauce is rather heavy on the brown sugar. Fantastic job!

[@drewdemarinis4051]

Fantastic! That is a home run and that slaw is a difference maker. One suggestion for the slaw, switch out the regular sugar with a Superfine Sugar. It's the same sugar with a little less grit. Thanks Matt!

[@thomasmcmurtriejr.6771]

Wow, talk about mind reader moments, I was thinking heavy with the rub and you explained it. Then cherry , and your reason. Thank you, your videos have improved my cook. Rubs are great and I keep several on hand. Thank you and your team for sharing the craft of great food simple

[@narbekalantarians6269]

Half my wife's fam is from NC and when I went to meet them they did pulled pork with slaw. This Texas boy (Living in VA) enjoyed it and I'll make it fairly often.

[@MeatChurchBBQ]

Love it

[@dontgettoknowm9864]

I’ve lived in North Carolina all my life just about and I love your show and I’m gonna smoke a butt tomorrow and I’m gonna combine some of your techniques and I’m super excited. Slaw on the🎉 sandwich is the bomb.❤.

[@briandickson7949]

I did two 8lbers. I injected the night before with a pint of apple juice mixed w 1/4c Holy Voodoo. Followed the cooking times, temp and wrap, and Man, we weren't mad at it! It was like butta! Had the slaw with garlic buttered toasted buns and blew our family from Bama away! Thanks Matt for all the great products and recipes! Oh, an used your buddy's Meat Mitch CHAR BAR Table Sauce, not too sweet, and perfect blend of sweet and saviory. Dang, I'm hungry again!

[@MorganWhaley]

Looks great as always. Can't wait to try this one next week for Memorial Day!

[@brentharris5576]

I attribute this to just good clean living as my daddy used to say, but I was prepping a whole butt this morning when the video dropped! I didn’t know that slaw on top was a Carolina thing but I made the slaw, used another Meat church rub (TX Sugar) with a mustard binder, and made the Dr Pepper version of the sauce! Wrapped at about 173 and waited for the guests to arrive. Pulled at about 205 and rested before pulling. Without a doubt, the best reaction I have ever gotten with Pork! Fried corn cakes just sent it to the next level! Thanks Matt!

[@MeatChurchBBQ]

I LOVE the feedback Brent! So glad you enjoyed sir!

[@jimgottberg1975]

Thank you Matt for not saying "The binder does not change the flavor...." Every KZbinr says it and by now, I think we all know it. As always, great video

[@codecage9333]

But how about the folks that view this video as the first of many to follow?

[@PSSKDerby]

Great video Matt! That’s one of the first times I can say that I have done something like you before I saw the video. Lol. Love that sandwich! Thanks for sharing!

[@kevincameron8437]

Great representation of our bbq as I’ve been lucky enough to grow up with this style of bbq from whole hogs smoked over oak coals. Next time, add a little apple cider vinegar to the slaw…that will just send it over the top. As for the sauce, I’m still married to the Eastern NC vinegar sauce with the crushed red pepper in it. But, like always, you’ve put together some great food in this video and thanks for sharing.

[@1990westfalia]

Damn, you make it look so easy. Coleslaw on Pulled Pork sandwiches adds texture and flavor. Funny thing, if you ask 6 grandmothers about their coleslaw and you’ll get 6 different recipes. Nice video. Skillet

[@leeross3950]

My neck of the woods MO you can bbq sandwich 2 ways depending on where you are at. Topped with slaw or slightly further north they top with pimento cheese. Love both ways

[@palladini9718]

The best sandwich I have ever had, as Truck driver from Ontario Canada, I was down in North Carolina, and picking up at Cottons mills for Company in Canada, and at the side of these Cotton mills, there was always a shack, dirt floor, where the night before, somebody threw a pig on the smoker, and cooked it overnight. The next morning the rest of the crew shows up, they shred the pork, make the coleslaw. Then they feed the workers in the Cotton Mill. I have had some those sandwiches, now every time I do pork, I have to do it like they did it

[@bradwalker2287]

They're all kinds of new screening systems you can install for open air porches like you have that would stop the fly issue.

[@Goose-th3pd]

That looks spot on! We're up by KC and this is a popular menu item. Well done!

[@MeatChurchBBQ]

Thnaks!

[@shawngillogly6873]

Very nice Western NC style. Definitely stealing that sauce for when I want a change from my usual vinegar SC style. 😊

[@-.Steven]

Thanks for the Slaw recipe too!

[@RayMacksKitchenandGrill]

That sammie is North Carolina APPROVED...My goodness. I need 3 of those in my life.

[@MeatChurchBBQ]

👊🏽

[@jameswittmann7626]

"Sound of Silence" covered by Disturbed. HUGE tonal shift that drives the lyrics home.

[@christopherbenedetto4139]

Used your Holy Cow rub in some potato salad and I have to say I’ll never make it any other way!!!! I love Meat Church BBQ!!!

[@-.Steven]

7:57 Thanks for the temperature° information!

[@sonnywilliams684]

I'm glad you enjoy the Western Carolina pulled pork sandwich. However, Easter Carolina is vinegar bases as well as the coleslaw.

[@alans6767]

Great looking cook, and I hear you with the flys. Fly season started a little while ago here in SE AZ, that is why I have a bug zapper, bug a salt, and numerous swatters. A pain but better than cooking inside.

[@cheerwine]

YESSSSSSSS!!! We are DROOLING over here!

[@toddhamlin4291]

I’m a big fan of your Holy Gospel rub. Great color for my bark.

[@jaytyler3076]

That Cheerwine sauce is *amazing*!

[@michaelholliday6037]

I live in west central Florida and the flies are horrendous here too! I bbq with my green egg 6 days a week and it is a way of life!

[@MeatChurchBBQ]

Well said.

[@gregraso557]

Matt, my mouth is officially watering right now. I purchased a Traeger smoker last year and I had never smoked anything in my life to that point. I purchased a couple of your rubs, and followed your baby back rib method/recipe to a T and everyone said they were the best ribs they have ever had. My son said that I ruined they restaurant ribs for him, because they could never be as good as these. I can't wait to try a brisket, and now pulled pork! Thanks for the videos and products! keep them coming. Oh, and how is it that you don't weigh 300 lbs??

[@MeatChurchBBQ]

I love it! PS - I have to eat smart. It's a struggle.

[@codyduncan195]

I've used the AP seasoning, the Texas Sugar, and the Honey Hog. All are amazing. The Honey Hog is especially good on smoked wings. I used the AP as a base layer of flavor on some ribs I cooked, along with a homemade Memphis style BBQ rub, and they were too good to be true.

[@nelsonerobersonjr7153]

Can you message me the Memphis style rub recipe that you created

[@patrickhNC]

Nice cook Matt! The sweet sauce is more of a western NC thing. In the east we prefer an apple cider vinegar and red pepper flake sauce on our sandwiches. Either way, it's a delicious sandwich. NC barbecue is by far the best in the country.

[@GaryYork-tk2ow]

I'm a native of Mississippi and prefer bbq from my part of the country, but I have to admit, NC has some damned good bbq. Driving a truck I'm in NC pretty often and I've had their type bbq many times and it's great.

[@lightfoot413]

Matt...i made the coleslaw..used less sugar but it was just like you said..eat the whole batch..never have used mustard in mine but I will from now on,,Thanks for awesome coleslaw....

[@Cranedewd]

It must have not been that good cuz you weren’t mad at it. Lol. I love the videos Matt. You do a great job and my daughter and I visited Waxahachie this past weekend and your store. I fell in love with that town!

[@Bobby-Love]

Hi Mark as North Carolinian the BBQ cooking style and the homemade cheerwine sauce is authentic..it can be with colas also. The coleslaw would be for most old NC folks unbearable with that much sugar. That amount would likrly be influenced either by northerns living in andc around or a more monatarily influential family able to afford more supplies. Coming from a time in N.C. when there wasn't much money coleslaw used little to no sugar. Dukes Mayo a must and a staple item to the approximate you used to the coleslaw. Both sides of my grandparents born in the late 1800's may have considered a good bit of mustard for the pop, salt and lots of pepper often times paprika. Money was tight and food supplies were slim so you in reality used often was on hand. Thx for all your recipes and instructions.

[@seannewton93]

Always excited for a new meat church video

[@MeatChurchBBQ]

Thanks Sean!

[@bradleylearned3546]

What kinda bun do you like to use to make your perfect BBQ or hamburger?

[@lightfoot413]

you kill me every time man...awesome BBQ Western N.C. THE BEST!!!

[@MeatChurchBBQ]

Agreed

[@nickma71]

I need to try this slaw recipe. No salt and pepper, but with mustard.

[@rdbrnr86gt]

Kind of funny, I run an electric smoker and for pork I prefer a cherry and hickory mix too. I like to season with a mix of Holy Gospel and Holy Voodoo about an 80/20 mix. Your coleslaw is also very interesting to me as it is a more complex and elevated version of what I was taught as a kid by my grandmother. The juices too, I always save that, separate the fat and then add it back in. Watching this, that sandwich that is raining down below as you eat it and you need an actual TOWEL to stay polite and proper, my kinda food. Learned a lot from this channel and I'm always looking to learn more and then try my own version. So far I've only had one that didn't work out.

[@babylonfive]

Matt, I ordered Cheerwine and when it arrived I found it was just like Coke in that it is made with *100% high-fructose corn syrup*, and not cane sugar. Perhaps you get a special version? UPDATE: the old-tyme bottles are cane sugar, but the cans are HFCS. Explains why the bottles are $5 each and the cans are $1, I guess.

[@cosmicbrambleclawv2]

The bottles are definitely WAY better (said as a native North Carolinian who's blood is probably 20% Cheerwine) 5 bucks for a bottle though sound super price hiked 😬 I'm not sure the current prices but I know "Pops" in Arcadia Oklahoma on Route 66 ships glass bottles

[@dccoletrain]

My favorite way to cook NC style is to keep it simple with salt and cook over direct heat and mop it with a vinegar mop. When you flip over the cap it’s like a piece of bacon to snack on while you finish the cook😂. Serve with a sweet mayo slaw and a pickle

[@MeatChurchBBQ]

I agree. Doing that on Saturday.

[@rodneystevenson4057]

East side💪🏾💪🏾

[@dccoletrain]

@@rodneystevenson4057 first time I tried it was a kid I wasn’t blown away because I grew up with the super sweet sauce. Now It’s my favorite pork sandwich

[@ralphhines7903]

@@MeatChurchBBQ There are two major rivalries in NC: UNC vs Duke and Lexington/Western vs Eastern style. The later one even has a Representative vote on the floor about it. By implying that this is NC style you have insulted Eastern NC people. I demand an apology or at least make a video in traditional Eastern Style where you feed the hog peanuts at least a week before slaughter to the end where you chop, not pull it, into small pieces so that every bite even has the crunchy skin in it, Yep we eat it from tail to squeal

[@jameswilliams-fr2tp]

Pete Jones BBQ is right down the road from where I live and its awesome BBQ for sure

[@MeatChurchBBQ]

Awesome. Legendary!

[@jameswilliams-fr2tp]

Yeah I pretty much no the whole story behind the BBQ capital of nc

[@dwightcassidy7056]

Where I live in North Carolina, it’s red slaw always. Love your videos.

[@MeatChurchBBQ]

Interesting. This is just one guys recipe.

[@toymaker20]

tried your smoked chuck roast , and with my homemade north carolina vinegar base sauce, OMG ! it went fast. thanks for the hints. next is turkey breast with pecan wood !

[@brodyschiess]

I pilfered your method (mostly) but applying it to pork ribs. I liked the idea of the sauce but I like some savory in mine, so here's what I made and it's excellent!

[@brodyschiess]

BBQ Bro's North Carolina meets Central Texas BBQ Sauce Sauce Ingredients 12 oz Cheerwine Cherry Soda 2 C ketchup 1/2 C brown sugar 1/4 C Apple Cider Vinegar 1/4 C Distilled Vinegar 1 T worcestershire sauce (we use The W sauce) 1 T Meat Church Holy Cow (or your favorite rub) 1 T Coarse black pepper 1 T Cumin 1 T Chili Powder 1 t crushed red pepper Make the BBQ Sauce Combine all ingredients in a medium sauce pan. Bring to a boil. Reduce heat and simmer for 25 - 30 minutes. Allow to cool. Bottle in a mason jar.

[@RunningD]

Have made pulled pork many ways (here in Iowa we have more pigs than people), will try and make a sweeter sauce for a change, will have to try a Midwest soda as Cheerwine is not available here. It shall be done on Memorial Day, thanks for the great idea!

[@carlmartin4577]

My North Carolina barbecue Hickory smoke then shredded apple cider vinegar Lea & perrins worcestershire crushed red pepper...with coleslaw..that is from the 1970 and 80s going to Rockingham and Charlotte races.

[@MatthewMilliren]

Lexington style BBQ is the best pork BBQ there is. Lexington NC

[@Jackie-xs9du]

Great job it look amazing 😊

[@brianazmy3156]

Being as I'm from South Carolina (Summerville) and my folks roll with a mustard base sauce I do have to say that the northern style is ok. While I was stationed at Ft Bragg I went around the state trying the local BBQ spots and I wish KZbin was around back then. One thing I've noticed is anywhere north of Virginia it's hard to find good pulled pork on the east coast.

[@lucasamick7940]

Always a good bet of talk about NC bbq. What about the lords bbq from South Carolina where mustard base is king?! Always love to see a new recipe even if I don’t agree with it. Haha

[@JM-fc9gm]

That full bite at the end with the juice dripping…my god.

[@lavellegriffin3799]

I have an ironwood XL also. The temp. Reading is completely wrong it runs 20 to 30 F lower than controller so i ran the controller at 275 and all worked out great

[@cosmicbrambleclawv2]

This is definitely MY style of Q! ❤ Im a North Carolinian born and bred, but I cant stand the vinegar based Eastern style sauce, Lexington style is the only NC bbq I like, and big kudos for rocking a Cheerwine! That definitely earns some brownie points 😂 Though... For me, definitely NO slaw 😣

[@robertbernal3180]

Looks so delicious that my mouth got watery with that pull pork. Amazing sandwich 👍🏽

[@johnlebzelter4208]

👎🏻

[@AdrianAyala]

Hungry for that sandwich at 10 in the morning. You gained a new sub 🎉 😂

[@watsongopack]

By you knowing Sam Jones, you should come visit eastern nc and tour some of the well known joints. Parker’s (in Wilson), Skylight Inn, B’s bbq, Marty’s, Wilbur’s, Kings, Adam’s roadside etc…

[@pacman_17]

As you were pulling the pork apart I was thinking you should taste it then add some more rub so every piece has seasoning. Glad we're on the same page this time. 😅😅😅

[@Jimmy-Legs]

Man that looks good. I need to do one for a bridal shower. I’m going to use your technique. Wish me luck.

[@StitchJones]

Thank you again for a killer video. The real way approach it, is killer. I hate coleslaw,,, but I am going to give your way a try. Thank you again!! Enjoy the weekend!

[@vernhillbass905]

The only church I need!

[@MR_MarkWiens]

“☝️Hit me up❤”….

[@iTriguy1]

Growing up in NC with a BBQ resturant in the family (Gary's BBQ in China Grove) we always had red slaw which is more vinegar than sweet. I never developed a taste for sweet coleslaw.

[@76vahunter]

Just got your rubs and made smoked mac and cheese with bacon and steaks and my god it was so good

[@wwjj64]

you love your Traeger because they pay you to love it.

[@baddguy76]

Hilarious you brought up flies! Flies are a part of outdoor cooking anywhere in the world! Sometimes they even land on the meat and begin to adhere like a piece of winged seasoning! Just glaze them over and nobody realizes! And you mentioned to cook indoors, but flies are also indoors during summer. Consider them part of the cook.

[@podcaster_emeritus]

I was drooling watching this. But I was kinda surprised at the temp you cooked the pork to. I thought 145 was the ideal temp for pork but you did yours to 200+. Wouldn’t that make it really overcooked? I’m sure I’m missing something so had to ask. Thanks. New subscriber here.

[@kurbster79]

Made it. Loved it. Thank you!

[@joshhill4238]

Thanks again Matt!

[@rbjohnson2506]

That's the first time I ever even heard you mention a kettle(weber)!!!!

[@PeeJay3714]

I do notice you swattin flies an awful lot, lol. Ever consider fly tapes, electric bug zappers, plug in blue lights with sticky pads, those whirly whips near the foods to shoo flies. keep them off camera shots, might help .

[@jplotkin3380]

“Tell me that you don’t cook outside without telling me you don’t cook outside” 🤣🤣🤣🤣🤣

[@martinolson761]

Looks KILLER!!!