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Ol’ CarolinaServings: 1 sandwich -- Yield: 24 servings Pulled pork, red cabbage slaw, pickled jalapeños, fried pickled onions, and cilantro all drizzled with a tangy Carolina-style BBQ sauce and served on a King’s Hawaiian® bun. Buns, Lunch & Dinner, Dine In |
Ingredients24 oz King’s Hawaiian Original Little Island Bun 1 ½ c Liquid butter or margarine 6 c Carolina BBQ Sauce (subrecipe) 6 c Cilantro sprigs 6 c Red Cabbage Slaw (subrecipe) 192 each Pickled Jalapeño 9 lb Prepared pulled pork, held hot 6 c Pickled Onions (subrecipe) 8 c BBQ Spiced Potato Flour (subrecipe) 48 oz Carolina BBQ Sauce, in 2 oz. squeeze bottles for garnish
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Build It!Brush each inside cut portion of bun with liquid butter or margarine, place on 350°F flattop, and toast for 2 minutes. Remove and place on cutting board.
Spread each half with 1 tablespoon Carolina BBQ Sauce.
Line bottom bun with ¼ cup cilantro sprigs, then ¼ cup Red Cabbage Slaw, then 8 slices of Pickled Jalapeños.
Top with 6 ounces pulled pork, piled high, and drizzle with 2 more tablespoons Carolina BBQ Sauce, allowing to cascade down pork.
Dredge Pickled Onions in BBQ Spiced Potato Flour. Shake off excess flour and fry in a 350°F fryer for 30 seconds. Remove from fryer, drain, and place ¼ cup fried onions on top of pork.
Top with top bun, and serve with a 2 oz. bottle of Carolina BBQ Sauce alongside.
Carolina BBQ Sauce- Servings:
- ½ cup
- Yield:
- 24 servings
4 ½ c Yellow mustard 2 ¼ c Apple cider vinegar 1 c Honey 1 c Light brown sugar 4 ½ tbsp Chipotle purée 4 ½ tbsp Ketchup 4 ½ tbsp Coarse black pepper 6 tsp Worcestershire sauce 4 ½ tsp Granulated garlic - Place ingredients in a mixing bowl and whisk to combine.
- Store cold in a small container. Bring to room temperature for service.
Red Cabbage Slaw- Servings:
- ¼ cup
- Yield:
- 24 servings
8 c Red cabbage, cored and shaved thin on mandoline 8 tsp Cottonseed oil 4 tsp Red wine vinegar 4 tsp Fresh lemon juice 4 tsp Kosher salt 2 tsp Coarse black pepper - Place all ingredients in a large mixing bowl and toss until cabbage is well coated.
- Store in a covered container for at least 1 hour to marinate before service, or up to 2 days.
Pickled Jalapeños- Servings:
- 8 slices
- Yield:
- 24 servings
8 each Jalapeños, stems removed, shaved thin on mandoline 2 c Red wine vinegar ½ c Water ¼ c Apple cider vinegar 4 each Garlic cloves ¼ c Sugar 4 tsp Kosher salt - Place sliced jalapeños in a container.
- Combine all other ingredients in a small pot and bring to a boil for 2 minutes, then pour over jalapeño slices.
- Cover immediately and place in cooler to let pickle for at least 24 hours before using.
Pickled Onions- Servings:
- ¼ cup
- Yield:
- 24 servings
4 each Red onion, peeled, stems removed, shaved thin on mandoline 4 c Red wine vinegar 1 c Water ½ c Apple cider vinegar 4 each Garlic cloves ½ c Sugar 8 tsp Kosher salt - Place sliced onions in a container.
- Combine all other ingredients in a small pot and bring to a boil for 2 minutes, then pour over sliced onion.
- Cover immediately and place in cooler to let pickle for at least 24 hours before using.
BBQ Spiced Potato Flour- Servings:
- As needed for frying
- Yield:
- 2 quarts
8 c Potato flour 8 tbsp BBQ Rub (subrecipe) - Place ingredients in a mixing bowl and whisk to combine. Store at room temperature and use as needed.
BBQ Rub- Servings:
- As needed for BBQ Spiced Potato Flour
- Yield:
- Approx. 10 tablespoons
4 ¼ tbsp Dark chili powder 7 tsp Light brown sugar 2 tsp Kosher salt 1 ½ tsp Cayenne pepper 1 ½ tsp Garlic powder 1 ½ tsp Cumin 1 ½ tsp Red pepper flakes 1 ½ tsp Onion powder ¾ tsp Dry oregano ¾ tsp Coarse black pepper - Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature.
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