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

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Smoky North Carolina Pulled Pork Sandwich with Reds Barbecue Sauce, Three Potato Salad and Cole Slaw
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Ingredients
18
Count
Nutrition
504
Calories
Total time
455
Minutes
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Ingredients:

Directions:

  1. To prepare the Pork:
  2. In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h
  3. Sauce for pulled pork:
  4. Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
  5. Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees-this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit
  6. Three Potato Salad:
  7. Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.
  8. Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
  9. Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 504.3 Kcal (2111 kJ)
Calories from fat 167.91 Kcal
% Daily Value*
Total Fat 18.66g 29%
Cholesterol 165.07mg 55%
Sodium 949.74mg 40%
Potassium 1565.72mg 33%
Total Carbs 28.39g 9%
Sugars 5.7g 23%
Dietary Fiber 2.58g 10%
Protein 55.06g 110%
Vitamin C 30.2mg 50%
Iron 59.9mg 333%
Calcium 74.7mg 7%
Amount Per 100 g
Calories 109.8 Kcal (460 kJ)
Calories from fat 36.56 Kcal
% Daily Value*
Total Fat 4.06g 29%
Cholesterol 35.94mg 55%
Sodium 206.79mg 40%
Potassium 340.9mg 33%
Total Carbs 6.18g 9%
Sugars 1.24g 23%
Dietary Fiber 0.56g 10%
Protein 11.99g 110%
Vitamin C 6.6mg 50%
Iron 13mg 333%
Calcium 16.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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