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Wilber's Pork Butt Sandwich

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"In North Carolina whole hog is king, and at Wilber's you aren't getting just the butt, but bits of whole hog and butts chopped together for incomparable flavor. The classic Eastern Carolina vinegary tang of pulled pork is rounded out with creamy coleslaw in the sandwich."

List of Ingredients

◦ Oak charcoal
◦ 1 (8- to 10-pound) bone-in pork butt (Boston butt)
◦ 1 tablespoon kosher salt
◦ 1 tablespoon red pepper flakes
◦ 1 cup Wilber's Vinegar Sauce
◦ 12 hamburger buns
◦ Wilber's Coleslaw


Recipe

Prepare smoker according to manufacturer's instructions, using charcoal. Bring internal temperature to 275� F, and maintain 15 to 20 minutes. (Or light charcoal in a charcoal chimney starter. When charcoal is covered with gray ash, pour onto the bottom grate of the grill, and then push to one side of the grill. Coat top grate with oil, and place on grill.)

Place the pork, fat-cap up, on smoker or on grill grate over indirect heat, and cover with lid. Smoke the pork, maintaining inside temperature at 275� F, for 13 to 14 hours or until a meat thermometer inserted in thickest portion registers 195� F. Let stand 30 minutes to 1 hour.

Discard any bones or fat from the cooked pork, and place pork on a large cutting board. Using a cleaver or knife, chop the meat until finely diced, but not too overworked. Stir the salt, red pepper flakes, and Wilber's Vinegar Sauce into diced meat; place on buns. Top with Wilber's Coleslaw, and serve.

Serves 12






❧ Wilber's Vinegar Sauce:

◦ 2 cups (16 ounces) apple cider vinegar
◦ 1 teaspoon kosher salt
◦ 1 teaspoon red pepper flakes
◦ � teaspoon freshly ground black pepper

Stir together all the ingredients in a saucepan, and bring to a low simmer over medium-high. Remove from heat. Serve warm or at room temperature.

Makes 2 cups




❧ Wilber's Coleslaw:

"Straightforward and simple, this slaw packs a punch, not to mention an addictive crunchy texture when added to a sandwich (optional) or served entirely on its own."

◦ 1 head green cabbage, cored and finely shredded
◦ 1 cup mayonnaise (such as Duke's)
◦ 1 tablespoon apple cider vinegar
◦ 1 tablespoon yellow mustard
◦ 1 � teaspoons kosher salt
◦ 1 teaspoon granulated sugar

Toss together all the ingredients in a large bowl until thoroughly combined. Cover and chill 1 hour.

Serves 6