Chef's Table Recipe: Carolina Pulled Pork

Brother Jimmy's Chef and Owner Josh Lebowitz's Take on This Classic Meal

Carolina Pulled Pork With Slaw

This dish is a three-step process. You need to cook the pork butt, prepare the cole slaw and prepare the Carolina-style BBQ sauce. First thing you want to do is cook the pork butt, since it takes the most time. The other two items can be prepared while the pork is cooking.


1 Pork Butt (Called either Pork Shoulder or Boston Butt), 6-8 lbs

5 tbl Seasoning Salt

2 tsp Garlic Powder

4 tsp Cayenne

2 1/4 tsp Thyme

4 tsp Crushed Red Pepper

4 tsp Sage Rubbed

6 tsp Basil

1 tsp White Pepper

2 1/2 tsp Black Pepper


To prepare the Butt:

Make Rub by mixing together all dry ingredients in a bowl. Generously apply "Dry Rub" all aver the "Butt" and place in a 240-degree preheated smoker (or oven if you do not have a smoker) and cook for approximately 10 hours. After 9 hours begin to take an internal temperature reading every ½ hour. When the internal temperature reaches 170 degrees the pork is done.

Remove from oven or smoker and let sit for 45 minutes.

While the Butt is cooking...

Prepare the Coleslaw:

1 Head Green Cabbage

2 cup Mayonnaise

2 pcs Scallions - Chopped

5/8 cup White Vinegar

1/2 tsp Thyme

2 tsp Celery Seed

2 tsp Salt

1/2 cup Granulated Sugar

Process: Slice the cabbage in half and remove the core. Then quarter the cabbage and slice it as thinly as possible and set aside in a large bowl.

Wisk together all the wet and dry ingredients and dress the cabbage. Refrigerate until using. For best results let slaw sit covered for a couple hours in the refrigerator.

Prepare the Carolina BBQ Sauce:

3 cups White Vinegar

1 cup Water

1 tbl Cayenne

1 tbl Crushed Red Pepper

1/2 tbl Salt

1 tbl Dark Brown Sugar

Wisk together all ingredients and transfer into a jar or squeeze bottle; set aside. For best results let it sit at room temperature for a few hours.

Bring it all together:

Once the pork has rested for 45 minutes begin to pull it. First take out the blade bone by simply pulling it out and discard. Then pull apart large pieces of peat and transfer into a large bowl. Try to remove as much fat as possible. There will be a large layer of fat on the bottom of the butt -- otherwise the fat is just marbled throughout. There will be some hard burned pieces on the outside of the butt that you should remove and discard. Be careful not to remove too much, however, as the outside smoked layer contains much of the flavor. Once all the meat is transferred to the bowl take the pieces and press them through your fingers and pull it apart, making small approximately ¾ inch pieces.

Once it is all "pulled" add "Carolina BBQ Sauce" to taste (approximately one cup) and mix it all together from the bottom to incorporate all the flavors.

Serve on a roll with coleslaw and add more Carolina Sauce depending on your taste.

Makes about 10 sandwiches