"Boss Hog" Pulled Pork Sandwich Kit

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Host a killer BBQ with a fraction of the work with this extensive Carolina “whole hog” barbecue kit. Packed with enough fixins to make 24 sandwiches, the Boss Hog package includes:

  • 6 pounds of North Carolina Hickory-Smoked Whole-Hog Barbecue
  • 2 16-ounce bottles of Elizabeth Karmel’s signature Carolina Cue Vinegar Sauce
  • 3 packages of Buns
  • 3 bags of Utz Carolina Barbeque Style Potato Chips
  • Can’t-mess-it-up heating instructions.

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 12 Noon (ET) for delivery by Friday

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Storage & Care:

<br> If you plan to serve within 1-2 days of arrival, refrigerate the barbecue pork and the chopped cabbage upon receipt. Otherwise, store in your freezer and keep frozen until the day you want to eat it. The barbecue can be kept in your freezer for up to 3 months. Thaw overnight in the refrigerator. Once thawed, it must be heated and consumed in 2-3 days. <br> The buns can be refrigerated or stored at room temperature for up to 5 days. Otherwise, store them in your freezer until 4 hours before you want to eat them.
<br> Sauce should be refrigerated after opening!

Preparation:

<br> 1) Allow pork barbecue to thaw in the refrigerator overnight (about 12-14 hours). Or to prepare from frozen, follow the instructions and add about 15 minutes to the re-heat time. <br> 2) Remove from plastic container and place in an oven-safe dish with a lid, or a casserole dish that you can cover with foil. *Adding extra sauce is not necessary. However, heating covered is necessary to keep cue moist. <br> 3) Cook in a 300-degree pre-heated oven for 30-40 minutes until heated through and steaming. <br> 4) To reheat on the grill: Place cue in a covered aluminum pan or other grill-safe container and reheat over medium-low heat (300-325) for 30-40 minutes or until the cue is hot and steaming. Enjoy! <br> Note: The more barbecue you re-heat, the longer it will take. We do not recommend microwaving slow-cooked cue. <br> To make Carolina Cole Slaw: You'll need 3 lbs chopped cabbage. Place chopped cabbage into a non-reactive bowl. Add enough Caroline Cue Sauce to wet the chopped cabbage (about ½-cup to 1 cup of sauce per pound of chopped cabbage, as needed). Let sit for at least 30 minutes or overnight covered in the refrigerator. Stir before serving. Reserve extra sauce for adding to pork. Slaw will keep for up to 3 days, covered in the refrigerator.