Every Memorial Day we do an Eastern North Carolina Whole Hog on a cinder block pit (see that video). My buddy Michael Letchworth, partner at Sam Jones BBQ, always brings his family down to spend time with my family and to cook the hog. He makes this coleslaw that he and Sam serve at their restaurant. It reminds me of the sweet slaw my Granny used to make after church every Sunday.
Recently we decided to incorporate this slaw into our North Carolina Style Pulled Pork recipe and video. This dish is best when allowed to sit for 3-4 hours before you eat it, so the juices can come out of the cabbage.
We appreciate Sam and Michael being willing to let us share their recipe with you!
Meat Church How To YouTube Video: https://youtu.be/tKqc2ON_jqY
- 1 head of cabbage
- 1 1/3 C sugar
- 1/3 C mayo
- 1/4 C salad dressing such as Miracle Whip
- 2 t yellow mustard
Prepare the cabbage
Mix the sugar, mayo, salad dressing and yellow mustard in a small bowl. Set aside.
Remove a few of the exterior leaves from the cabbage. Slice in half. Cut a triangle to remove the core. Slice the cabbage into strip against the grain.
Slice the cabbage the opposite direction into the sizes pieces of cole slaw you desire. In this video we left it with a rough chop for sandwiches but many people prefer it finely chopped.
Mix the cabbage and the sugar\wet mixture thoroughly.
Place in the refrigerator for 3-4 hours. It is best to consume this dish that day so the cabbage will have a crunch.