North Carolina Pulled Pork + Homemade Sweet Coleslaw

Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.

In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #PulledPork #NorthCarolina

[palladini]

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

[DarthMuffin]

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 :))

[southtoe]

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

[tater]

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

[RayMacksKitchenandGrill]

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

[ryankohn]

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

[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!

[bigpappa]

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

[thebudda]

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.

[mikeh]

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

[Danny-wuex]

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….

[robthelord]

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.

[Venomousstalliongt]

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

[BigDaddyDuke]

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

[kevinv.]

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

[SirPartyRoc]

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

[johnm]

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.

[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.

[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.