How does Natasha Nicholes's method for pulled pork sandwiches outperform traditional recipes?

Natasha leans hard into true grilling and smoke instead of “baked then sauced,” so the pork actually tastes grilled, not just covered in barbecue sauce. That alone puts it ahead of a lot of “pulled pork” recipes.

She also builds flavor in layers instead of relying on one sweet sauce:

1. Carolina-style pulled pork with a tangy yellow (Carolina Gold) sauce
2. Vinegar-based slaw instead of heavy mayo
3. Pickled onions for extra brightness
4. Chewy Pretzilla pretzel mini buns for texture and contrast

All together, you get smoky, tangy, crunchy, and chewy in every bite, instead of just soft and sweet.

Do you usually grill your pulled pork, or have you mostly done it in the oven or slow cooker?