North Carolina Pulled Pork + Homemade Sweet Coleslaw

[@RayMacksKitchenandGrill]

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

[@MeatChurchBBQ]

👊🏽

[@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

[@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!

[@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.

[@osmadchlo]

In NC, yes, we have 2 distinct Barbecue styles. Eastern(vinegar based) and Lexington( tomato based) but every backyard cook does it different. And the slaw is different too. One red, the other white and both are delicious!

[@223rocks]

I grew up in North Central North Carolina, and we definitely would lean more towards the vinegar based. I often have told people that the “ sauce” in North Carolina barbecue is more like a dressing. Obviously flavors the meat but it certainly doesn’t overpower.

[@cyruswells2996]

Vinegar base🔥

[@199523nick]

​@223rocks yeahhh especially where I was from every BBQ house whether that was a chain or family owned only did vinegar base pulled pork. It was so good. But after moving everything here is soaked in BBQ sauce and it's not great. Have completely stopped eating it since moving to VA. (But I do get some whenever I visit home)

[@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

[@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

[@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.

[@DarthMuffin007]

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!

[@southtoe3607]

Would love to see you do some Eastern NC BBQ! I grew up in Wilson which is the home of Parkers BBQ. Whole hog vinegar based BBQ is where it's at. No sauce needed. 2 bbq sammiches and a sweet tea is all you need before a round of golf

[@brianbuckley998]

I was excited when this said NC style but so disappointed that it wasn't a vinegar based bbq. I've spent YEARS trying to rebuild the flavor profile of the vinegar sauces I grew up on.

[@mikeh4613]

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

[@Mark-x6u9q]

I use cherry as well. Smells so good. I smoke on a Webber Smokey mountain

[@Venomousstalliongt]

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

[@FreeBird614Two]

Love it! I'm a huge pulled pork fan, and this video really hit my sweet spot. Coleslaw on pulled pork is a classic!

[@MeatChurchBBQ]

Thanks Chris!

[@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.

[@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!!!!

[@gtsum2]

nicely done. When I moved from the midwest to NC 25 years ago, I had never seen pulled pork topped with slaw...now, I wouldnt have it any other way. Going to try that slaw recipe. Thanks!

[@kevinv.8521]

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

[@MeatChurchBBQ]

Thanks Kevin!

[@robthelord4823]

Born and raised in Salisbury, NC where Cheerwine is from so I love to see it incorporated into the pork. I will say this, the pork here is chopped for sandwiches. Its a subtle difference but really makes a difference.

[@SirPartyRoc]

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

[@saltycrow]

I used to work for a convenience store chain that sold ready made and made to order hot & cold sandwiches and when born in the northeast when the rare southern born customer comes in, ya notice. I had a trucker one night who ordered hotdogs with coleslaw. Now in my family we always ate hotdogs with sauerkraut which are awesome, but I never heard of hot dogs with coleslaw. So I tried them that way. Ohh man they’re awesome too. I love pulled pork with coleslaw, so goood and I’ve eaten a lot of those over the years. Your recipe sounds great. Your coleslaw recipe is different than mine and I’d like to try it, so it’s definitely going on my recipes to try list. 👍🏼 Thanks Matt for always putting out quality content.

[@rocknrev]

Having lived in NC for almost 20 years, in both eastern NC and Western NC, you have made a western NC barbecue. Id appreciate it if you could make a Eastern NC chopped barbecue with a red cider vinegar based sauce. That would make your barbecue videos complete.

[@bettsyhill6535]

with vinegar cole slaw - no mayo

[@DX317]

I was waiting for this response. I love the NC state split on particular styles.

[@michaeltodd2405]

He has done Eastern hole hog with help from Sam Jones employee.

[@Funkafella01]

Where do you find red cider vinegar? Do you mean red wine and apple cider vinegar?

[@jimpait1097]

Being born and raised in NC, I was just about to make this same comment. I was wondering which way he was going to go. I don't think many know that there are two distinct methods in NC. Most just think each state does it differently.

[@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.

[@Danny-wu8ex]

Just a update. I actually did it. I duplicated your recipe last Sunday. The meat, the sauce. The cold slaw was a win!. Took 10 pounds to work on Monday. By 7:30 a.m it was gone.😮. I got total praise for how moist it turned out. And the sauce was over the top. Totally a compliment for the pork. Thank you….

[@scott729]

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

[@MeatChurchBBQ]

Thanks Scott!

[@utilityart]

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

[@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.

[@BBQFriend]

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

[@MeatChurchBBQ]

Thanks DUDE!

[@cybernode33]

As an avid griller, I've tried out many different grills. Recently, I switched from my old Qstoves to Asmoke and have been blown away by the difference. The precision temperature control is a game changer for me. No more guessing or constant monitoring, just set it and forget it. Plus, the variety of wood pellet flavors has really elevated my grilling game. My pulled pork has never tasted better! The portability and battery life also allow me to take my Asmoke on camping trips, making it a versatile tool in my cooking arsenal. And let's not forget the convenience of being able to change the temperature remotely via the app, it's just amazing. I'd definitely recommend Asmoke to anyone who's serious about grilling. #Asmoke.

[@collinloy4341]

Hey Matt! I'm an Eastern NC resident and love this video. We love Sam Jones and believe it is the best barbecue in the country. Super cool to watch a video about him and his cookbook. Love your videos and recipes!

[@themaddscot]

Made this entire cook tonight and it was fantastic! Big hit. Thanks Matt for sharing.

[@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?.

[@BestNCBBQ]

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

[@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!

[@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!

[@MonikaLynne11195]

I love how he seasons.

[@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

[@guyschafer2198]

My favorite channel by far and your seasonings are my favorite! Keep the videos coming and I will keep watching. Also love that you give shout outs to others. That’s the mark of a great person.

[@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.

[@nickspeck]

Highly recommend putting on raw seasoning at the end. Great tip. Tried that for the first time this past weekend and I'll never do it differently from here on out. It definitely took my pulled pork to the next level.

[@MeatChurchBBQ]

Finishing dust is the key!

[@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.❤.

[@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

[@chrism2042]

From NC, I cooked (5) 10-10.5 lb butts on my Recteq a few weeks ago and made a gallon of my vinegar base BBQ sauce. I mix some sauce in the pulled pork and vacuum seal in meal portions. Thaw a vacuum bag of BBQ, drop the sealed bag in boiling water for 10 minutes, taste as good as the day it was cooked.

[@MR_MarkWiens]

“☝️Hit me up❤”….

[@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

[@thehungryhussey]

Love some North Cackalack groceries!

[@BigDaddyDuke101]

That wooden bowl is beautiful and everything looks great sometimes I add crazins and almonds just for something different.

[@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!

[@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!

[@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!

[@smokingtarheel3003]

Slaw on BBQ is like the only way here in NC! Great job Matt.Come on up to NC. Your rubs rock it too!

[@-.Steven]

7:57 Thanks for the temperature° information!

[@nesa09]

Agreed 100%

[@cobitanium]

this recipe will travel about 5300 miles to Switzerland. I will definitely do it soon Thanks again !

[@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

[@zdark2light194]

Thank you Matt, the best BBQ resource... God Bless Brother

[@DNYCE802]

Great Carolina combo pulled pork, and cheerwine must give it a try with Meat Church Voodoo Rub which is awesome on pork. Great teaching and great presentation

[@MeatChurchBBQ]

Thanks!

[@WFrench-w5c]

Your Recipes and your rubs have really upped my Bar B Q game. Gotta try this coleslaw. Thanks for the Recipes.

[@glenntriplett]

Pulled pork looks Delicious keep up the great BBQ👍👍Matt.

[@custom20chevy]

Love the Carolina sammich. We add thin sliced Granny Smith apples and celery seed to the slaw for a tart crisp punch and crunch. Well done, Matt.

[@MeatChurchBBQ]

I do love that too!

[@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

[@toddhamlin4291]

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

[@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!

[@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?

[@mcbobly]

Excellent recipe, looks amazing. Just blows my mind on how much seasoning gets wasted on each cook. I’m sure this tastes incredible.

[@MeatChurchBBQ]

I'm sitting on like 1,000,000 lbs. :)

[@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!

[@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

[@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.

[@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.

[@jackjenkins5160]

Adding the juice back after pulling and hitting it with 🍯 🐷 or Texas Sugar is the 🔑 I always use holy gospel in my vinegar slaw too.

[@MeatChurchBBQ]

Thanks Jack!

[@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....

[@ginkgobilobatree]

I usually only add a couple tablespoons of sugar to my regular slaw, but my secret ingredient is a tablespoon of prepared horseradish. Really works well!

[@craiggerhardstein7305]

I use honey in mine instead of sugar

[@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!

[@shawngillogly6873]

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

[@Galactis1]

I love slaw on pulled pork sandwich now. I think it's the best.

[@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!

[@sheikfrankicechibu1827]

From Raleigh NC - I approve of this message

[@BPFnSC]

I just made this bbq sauce and it may be the best I’ve ever had. I did not add crushed red pepper (young kids) but was surprised that the pepper and the holy cow do give it a very very mild kick. I don’t think I’ll honestly ever buy bbq sauce again. It was super easy to make and made 2 1/4 squeeze bottles.

[@grillingaddictionwithnick4982]

Killer cook ! My preacher buddy is from South Carolina- it's slaw on everything!

[@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!!!

[@brianjohnson9276]

If you prep the meat the day before are you wrapping it with saran wrap or just leaving it uncovered in the fridge?

[@jjfan485x]

Matt, Where can we get a hold of a sprayer like what you have that is food safe?

[@MeatChurchBBQ]

I get them at Farm & Ranch stores (Hog sprayer).

[@jasonhollinger9513]

I love pulled pork with slaw. I make a vinegar slaw, but I’ll definitely give this slaw a try. Keep these coming man. I really appreciate it. Now I’m off to find some cheerwine soda!

[@joeevans9079]

As a North Carolinian, this is on point for what I expect from pork butt with a Cheerwine twist. I frequently back-season myself with Honey Hog but instead of the juice I use a cup or so of George's eastern style sauce.

[@smokingtarheel3003]

George's is a staple at my house.

[@Steve28583]

Have you tried Charlie Mills sauce? Most piggy wigglys carry it.

[@jimmiemacd3603]

Hey Matt, I smoked a pork butt this past weekend and came out great but after getting it out from the fridge for seconds, it was ridiculously dry. Anyway to keep the pulled pork leftovers just as good as when it was pulled out from the smoker? Big thanks from Dallas.

[@MorganWhaley]

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

[@Jackie-xs9du]

Great job it look amazing 😊

[@bradleylearned3546]

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

[@Goose-th3pd]

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

[@MeatChurchBBQ]

Thnaks!

[@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.

[@wallys7016]

What was the contraption you used that drain the juice without the fat? Great video!

[@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.

[@peterklotter7298]

Matt, have followed your pulled pork method many many times and it turns out great. This time I would like to try to get the flavor a touch more vinegary (word?). Any suggestions on the best way to do that would be appreciated. Thanks Pete

[@thespencerbify]

If you want more of that vinegary bite stay away from anything that would add that sweetness, Ie. the cheerwine in this video. you could try apple cider vinegar or just some other vinegar that you would use to cook with. And when you are done with the outside cook and you put it in a pan or make a tinfoil boat, add a lil extra vinegar to let it steam in.

[@stanggangchannel]

We always put slaw on our pulled pork sandwiches. We make a mayo based slaw with green olives in it, definitely different than that. Looks like I will have to give that one a try.

[@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.

[@chrismmurphy3132]

Did you add any liquid when you wrapped i made this today it was really good but I didn't get nearly that amount of juice in the pan

[@8Nguy1948]

Doesn't the heavy layer of seasoning interfere with the smoke penetration ?

[@drewg2030]

I'm making a few pork butts a day before for a party. Once they are done cooking can I rest them in my pellet smoker at 180? If so do I have to let them cool down first or just throw them in there immediately?

[@fly1327]

Just started making my own coleslaw (who knew?), finding if I start with my dressing in the mixing bowl first, then adding the cabbage, it comes together much faster. Also, using a bowl you might think too big (like you did) really helps. Last cook, only 10-15% wanted slaw on their pulled pork sandwiches. Surprised given ~60 people I served that afternoon. But it's SoCal, so, you know ;-)

[@conrailhbgline]

Any difference in method if I have a picnic shoulder versus the should butt?

[@offrodnolefmr7445]

Matt Question for the pulled pork. Is there any time difference between smoking one 8 lb verses two or more 8 lb.