The Carolina Style Pork Sandwich from Lucille's Smokehouse BBQ features tender pulled pork smothered in tangy vinegar-based barbecue sauce, topped with crisp coleslaw and served on a soft, toasted bun, delivering a savory and tangy Southern classic with a satisfying crunch.
Equipments
- Smoker or slow cooker
- Mixing bowls
- Measuring cups and spoons
- Saucepan
- Whisk
- Chef’s knife
- Cutting board
- Tongs
- Baking sheet or griddle (for toasting buns)
- Large spoon or ladle
- Food thermometer
- Serving platter or plate
Ingredients
- 3-4 lbs (1.4-1.8kg) pork shoulder (Boston butt)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon Worcestershire sauce
- 1/2 small head green cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar (for slaw)
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt, to taste
- Black pepper, to taste
- 6-8 sandwich buns
Pork shoulder (Boston butt) is key to achieving the tender texture essential for this sandwich, so selecting a cut with good marbling will enhance flavor and juiciness. The vinegar-based barbecue sauce relies heavily on apple cider vinegar, which imparts the signature tang and balances the sweetness from brown sugar and ketchup. Fresh green cabbage and shredded carrots provide the necessary crunch and freshness for the coleslaw topping, which is dressed with mayonnaise, apple cider vinegar, and celery seed to create a creamy yet zesty complement. Seasoning the pork with smoked paprika, garlic powder, onion powder, and cayenne pepper is crucial for replicating the smoky, slightly spicy profile typical of Carolina-style barbecue. Your Carolina Style Pork Sandwich copycat from Lucille's Smokehouse BBQ will stand out by carefully balancing these ingredients to capture the authentic Southern flavor and texture.
Instructions
- Preheat smoker or slow cooker.
- Trim excess fat from pork shoulder using chef’s knife.
- Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in mixing bowl.
- Rub spice mixture evenly over pork shoulder.
- Place pork shoulder in smoker or slow cooker.
- Cook pork until it reaches internal temperature of 195°F (90°C), using food thermometer.
- While pork cooks, whisk together apple cider vinegar, ketchup, brown sugar, yellow mustard, crushed red pepper flakes, and Worcestershire sauce in saucepan for BBQ sauce.
- Simmer sauce on stove until slightly thickened.
- Slice cabbage and shred carrots using cutting board and chef’s knife.
- Combine cabbage, carrots, mayonnaise, apple cider vinegar (for slaw), sugar, celery seed, salt, and black pepper in mixing bowl to make slaw.
- Mix slaw ingredients until well combined; refrigerate until ready to use.
- Transfer cooked pork to cutting board; shred using tongs and large spoon/forks.
- Toss shredded pork with some prepared BBQ sauce.
- Toast sandwich buns on baking sheet or griddle until lightly browned.
- Assemble sandwich by layering pulled pork on bottom bun, topping with coleslaw, and placing top bun.
- Serve assembled sandwiches on platter or plate.
Substitution
The Carolina Style Pork Sandwich from Lucille's Smokehouse BBQ copycat menu captures the essence of a traditional Southern barbecue with its tender pulled pork and tangy vinegar-based sauce. If a smoker is unavailable, a slow cooker can be effectively used to achieve tender pork, though the smoky flavor may be less pronounced. You can substitute apple cider vinegar with white vinegar or a mix of lemon juice and water to maintain acidity in the barbecue sauce and coleslaw. When toasting buns, a griddle or baking sheet works well to create a crisp exterior that complements the soft interior. Adjust seasoning and spice levels in the rub and sauce according to your taste preferences for a personalized touch.
Tips
Trim the pork shoulder carefully to remove excess fat but keep enough to maintain moisture during cooking. Monitor the internal temperature closely with a food thermometer to ensure the pork reaches 195degF (90degC) for optimal tenderness. When making the coleslaw, mix the ingredients well and refrigerate to allow flavors to meld; the acidity in the slaw helps balance the richness of the pulled pork. Toasting your sandwich buns just before assembly adds a crunchy texture that complements the tangy barbecue sauce and creamy slaw perfectly.
Nutritions
The Carolina Style Pork Sandwich provides a rich source of protein from the tender pulled pork shoulder, essential for muscle repair and growth. The vinegar-based barbecue sauce contributes a low-calorie tangy flavor, while the crunchy coleslaw adds dietary fiber and vitamins such as vitamin C and K from the green cabbage and carrots. The sandwich bun supplies carbohydrates for energy, but portion control is important if you are monitoring your carb intake. Your meal balances savory flavors with nutrients, making it both satisfying and nourishing.
Storage
Store leftover pulled pork in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. Keep the coleslaw in a separate sealed container to preserve its crisp texture and prevent sogginess. Your toasted buns should be wrapped in foil or stored in a bread bag at room temperature to avoid drying out.
Variation or Alternatives
Try substituting pork shoulder with boneless pork loin for a leaner variation, adjusting cooking time to prevent dryness. You can replace apple cider vinegar in the barbecue sauce with white vinegar or lemon juice to slightly alter the tanginess. For a spicier slaw, add finely diced jalapenos or a drizzle of hot sauce to the mayo mixture. Toasting your buns over an open flame or grill imparts a smoky flavor that complements the pulled pork perfectly.
Allergies
The Carolina Style Pork Sandwich contains common allergens such as mayonnaise, which includes eggs, and sandwich buns that typically contain wheat gluten. The presence of mustard and Worcestershire sauce may also trigger allergic reactions in sensitive individuals. You should carefully check ingredient labels or consult with the restaurant if you have allergies to eggs, gluten, mustard, or other spices included.
Why this recipe?
Carolina Style Pork Sandwich at Lucille's Smokehouse BBQ is celebrated for its tender, slow-smoked pulled pork mixed with tangy, vinegar-based sauce and topped with crisp coleslaw, creating a perfect balance of savory and acidic flavors. Fans love the authentic Southern BBQ experience that combines smoky richness with refreshing crunch in every bite. Your palate will appreciate the complexity and depth that makes this sandwich stand out among classic BBQ offerings. Recreating this copycat recipe allows you to enjoy the vibrant, bold taste of Lucille's signature dish in the comfort of your own kitchen.