This is the ONLY Carolina Pulled Pork recipe you will ever need! Massaged with a flavorful rub, quickly seared on the stovetop for flavor and braised in the slow cooker for ease and convenience. Finished with a sweet, tangy Carolina BBQ sauce, this crockpot pork is outrageously tender and ultimately delicious! It’s perfect for easy weeknight dinners, potlucks, picnics and summer entertaining!
Serve this slow cooker pork in a fluffy brioche bun topped with this sweet coleslaw for pulled pork to create an epic sandwich.
Updated: This post was originally published in June 2014. I took new photos and updated the post below to include more information about Carolina Pulled Pork. Plus, I’ve included a recipe video to show you how easy slow cooker BBQ pulled pork is to make!
Hi friends! I am, legit, all kinds of excited for today’s recipe. Just picture jazz hands happening over here right now. Today’s dish is one of my all time favorites. I know, I know. I say that every other day (and twice on Sundays). But, hear me out.
If you are looking for some epic Carolina BBQ goodness, you have come to the right place. Sweet, savory and subtly spicy with a tangy kick, this pulled pork is rockin’ ALL the delicious BBQ vibes! Plus, it’s outrageously easy to make!
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Slow Cooker Easy Carolina Pulled Pork Recipe
Ludicrously tender, succulent and moist pulled pork smothered and covered in a silky smooth, sweet and tangy Carolina-style BBQ sauce.
This pulled pork legitimately checks ALL the boxes:
It’s flavorful thanks to the sweet and spicy dry rub plus the quick browning on the stovetop.
It’s terrifically tender AND ridiculously easy to prepare thanks to braising in the trusty slow cooker.
And, it’s dripping in the most magnificent BBQ sauce that is OH-SO simple to prepare. I’m talking 5 ingredients and 15 minutes type of easy to prepare!
Basically, this Carolina BBQ Pulled Pork recipe is how you achieve ALL your summer BBQ goals!
It’s lick your fingers clean, bodacious BBQ at it’s finest, friends! AND it’s all yours for the taking WITHOUT even breaking a sweat!
What is Carolina style pulled pork?
Carolina style pulled pork is a southern American BBQ classic! Pork (either the whole hog, the pork shoulder or Boston butt) is barbecued or slow-smoked over a pit until fall-apart tender and then tossed with a tangy vinegar or mustard based barbecue sauce, depending on the region. Carolina style pulled pork has a smoky, tangy flavor and the meat is so succulent it melts in your mouth!
This crockpot pulled pork recipe gives you all the flavor of classic Carolina pork with a fraction of the time and energy!
What bbq sauce for pulled pork?
Classic barbecue sauce is traditionally served with pulled pork. However, you can use any bbq sauce you love here and my personal preference is Carolina bbq sauce.
Carolina barbeque sauce is a southern-style sauce that is tangy and slightly sweet with a very subtle spiciness. Thick, rich and full of flavor, Carolina BBQ sauce pair perfectly with sweet and smoky pulled pork.
While both Eastern North Carolina vinegar sauce and South Carolina mustard sauce both compliment pulled pork, I prefer a combination of the two for the ultimate tangy, zingy flavor!
All that said, you can use any bbq sauce with this pork recipe. If you’re looking for a fun new homemade bbq sauce recipe to try, I highly recommend these: White BBQ Sauce, Fruit BBQ Sauce, and Roasted Strawberry Barbecue Sauce.
Which cut of meat for pulled pork?
Pulled pork is very easy and forgiving to make, but you want to make sure you start with the correct cut of meat!
Most barbecue restaurants make pulled pork using a whole pork shoulder. However, that cut can be hard to find in the grocery store and weighs between 12 and 16 pounds. For the home cook, I highly recommend using a smaller cut of pork, such as the Boston Butt (also known as Boston roast) or the picnic roast.
My personal favorite cut for pulled pork is the The Boston butt, which comes from the upper part of the front shoulder of the pig. The Boston butt has less bone than the picnic roast, however both are available without the bone. As well, the Boston butt has plenty of marbled fat and a consistently rectangular shape that makes it easy to handle.
When to apply rub
Applying a rub to your pork is essential for flavorful pulled pork! Remember that since the rub adds tons of flavor, you want to apply the seasonings liberally before cooking.
To apply a rub to pork, make sure you first pat the raw pork butt (or shoulder) completely dry and then sprinkle the rub evenly all over the surface of the meat, massaging the rub in. For the best flavor, wrap the seasoned pork in plastic wrap and place it in the refrigerator overnight. Make sure you remove the pork from the refrigerator at least 3o minutes before cooking so it can come to room temperature.
What temperature and how long to cook pulled barbecue pork?
The secret to pulled pork is using a flavorful rub and cooking it low and slow.
The recipe for Easy Carolina BBQ Pulled Pork uses the slow cooker or crock pot. This method of cooking allows you to go about your business for the day (run your errands, take a nap, lay out at the pool, whatever!) while ensuring the pork butt, or pork shoulder, is cooked at a consistently low temperature for a lengthy amount of time (ie: slow).
For incredibly tender pork, cook at on the low setting for 8-10 hours, or until pork is fork tender and an instant read thermometer registers a temperature of 195 degrees.
How long is pulled pork good in the fridge?
Cooked pulled pork should be stored in an airtight container or zip-closure bags. Properly stored, pulled pork will last for 3 to 4 days in the refrigerator. To further extend the shelf life, you can freeze it.
Can you freeze barbecue pork?
You can absolutely freeze pulled pork! In fact, I always purchase a larger pork butt than I need just so I can have leftovers to freeze!
Freezing pulled pork is SO easy! To freeze pulled pork, cook and shred the pork according to recipe instructions. Make sure you strain and keep the cooling liquid from the crockpot. Allow both the shredded pork and the cooking liquid to cool completely. Once cooled, toss the pulled pork with enough of the cooking liquid to moisten the pork. Transfer the pork to a heavy-duty freezer bag and place the pork in the freezer. Properly stored, shredded pork will keep in the freezer for up to three months.
How do you reheat pork?
To reheat frozen pulled pork, transfer the pulled pork to the fridge and allow to defrost overnight.
When ready to reheat pork, preheat an oven to 250 degrees F. Transfer the pork a sheet pan or roasting pan and toss with a little BBQ sauce. Cover the pan with foil and reheat in the oven for 25-35 minutes, or until the pork is heated throughout and reaches an internal temperature of 165 degrees F.
How much pulled pork per person when feeding a crowd?
Are you hosting a party and want to feed a crowd? Pulled pork is the perfect addition to all your outdoor parties and summer barbecues! While there are a number of factors to consider when feeding a crowd, such as – the gender and age of your guests, how filling are your appetizers, and the number of sides at your party – below is a simple, basic rule to follow when estimating how much pulled pork per person.
1 pound of cooked pulled pork is enough to feed 3 people, however pork butt will lose around 40-50% of its weight once cooked and shredded (see tip below). For example a raw 4-pound pork butt will yield about 2.4 pounds of cooked pulled pork and serve approximately 7 people.
Pro-tip: If using a boneless Boston butt, you can estimate losing 40%, while a bone-in butt will lose about 50%
Can it be made in advance?
Pulled pork can be made in advance which makes it perfect for feeding a crowd and stress-free entertaining!
Can BBQ pork be served cold?
Pulled pork is a lot like pizza or fried chicken in the respect that it can be eaten cold. However if you are serving a crowd or entertaining, I highly suggest reheating it!
Tips for the best Carolina pork
- Wrapping the rubbed pork butt in plastic wrap and allowing it to rest in the refrigerator overnight is NOT required, but it is recommended for the most flavorful pulled pork. As well, step 2, browning the pork before adding it to the slow cooker is NOT required, but it is recommended as it adds a great deal of flavor!
- If you don’t like a lot of tang in your BBQ sauce, reduce the apple cider vinegar in the BBQ sauce to 2/3 of a cup.
- For the most flavor and to ensure moist, juicy Easy Carolina BBQ Pulled Pork, I highly recommend straining the cooking liquid and using it AS WELL AS the BBQ sauce in the final step of the recipe. (Meaning – toss the pork with dry rub, toss again with a couple tablespoons of the strained cooking liquid, and then toss one last time with the BBQ sauce!)
What to serve with pulled pork?
Need a delicious side to pair with this tender, tangy pulled pork? Below is a list of sides that will take your barbecue to the next level!
- Coleslaw or Mexican Cole Slaw Recipe
- Baked Beans
- Mac n’ cheese
- Potato Salad, Mashed Potatoes, Roasted Mini Potatoes, or Potato Skins
- Tuna Macaroni Salad or Pasta Salad with Peas and Bacon
- Hush Puppies
- Cornbread
- Cucumber Salad
- Corn on Grill
- Corn Pudding or Corn Casserole
- Green Beans
- Leafy Salad (Lettuce Pea Salad, Italian Salad, B L T Salad, Cold Tomato Salad)
- Fruit Salads (Fruits Macerated, Grilled Peaches Salad or Mangoes Salad)
- Collard greens
Don’t forget to serve some icy-cold treats for dessert! I’m a fan of this pecan ice cream, blueberries ice cream, cream cheese dessert dip, simple banana pudding, key lime cheesecake pie, lime milkshake, shortcake sundae, and strawberry and cream milkshake.
Now that we have covered all the basics, let’s get in the kitchen and make the easiest, BEST Carolina BBQ Pulled Pork you have ever imagined!!
Until next week, friends, cheers – to palatial pulled pork!
Cheyanne
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More recipes for pork!
If you love this pulled pork, try one of these delicious pork recipes next:
- Easy Jerk Pork Recipe
- Pork in Apricot Sauce
- Herb Pork Chops
- Honey Glazed Pork Chops
- Cinnamon Pork Chops with Apples
The best Slow Cooker Easy Carolina Pulled Pork Recipe plus step-by-step video👇
Easy Carolina Pulled Pork Recipe
Equipment
- Small mixing bowl
- Dutch Oven or Skillet (OPTIONAL)
- Slow Cooker or Crock Pot
Ingredients
- 1 Prepared Recipe of BBQ Dry Rub (Click for Recipe) (See Notes)
- 1 Pork Butt (3 to 3 1/2 pounds if boneless, 3 1/2 to 4 pounds if bone-in)*
- 1 TBS Vegetable Oil
- 1 (12 Oz.) Bottle Beer - or you can substitute unsalted chicken or beef stock if desired (I used a lager)
- 1/4 cup Apple Cider Vinegar
- 1 TBS Liquid Smoke
- 1 Prepared Recipe of Carolina BBQ Sauce (Click for Recipe)
Instructions
- For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
- Brown the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.
- Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
- When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.
- If using BBQ Sauce: Add half of the BBQ sauce (or sauce to taste) to the pork and toss to coat. Serve with the remaining BBQ sauce on the side. Enjoy!
- Or, If NOT using BBQ Sauce: Strain the cooking liquid through a fine-mesh strainer. Skim off as much fat as possible from the surface and discard. Add enough cooking liquid to the pork so that it is moistened. Toss to coat. Enjoy!
Video
Notes
- BBQ Rub: Use dark brown sugar in the rub.
- Pork: Cut the pork in half or in thirds to make it easier to manage before browning in the skillet if necessary.
- Chilling and Browning Pork: Wrapping the rubbed pork butt in plastic wrap and allowing it to rest in the refrigerator overnight is NOT required, but it is recommended for the most flavorful pulled pork. As well, step 2, browning the pork before adding it to the slow cooker is NOT required, but it is recommended as it adds a great deal of flavor!
- BBQ Sauce: If you don't like a lot of tang in your BBQ sauce, reduce the apple cider vinegar in the BBQ sauce to 2/3 of a cup.
- Cooking Liquid: For the most flavor and to ensure moist, juicy pulled pork, I highly recommend straining the cooking liquid and using it AS WELL AS the BBQ sauce in the final step of the recipe. I.E. Toss the pork with dry rub, toss again with a couple tablespoons of the strained cooking liquid, and then toss one last time with the BBQ sauce.
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Hey there! I have a instant pot, and it does have a slow cooker function, however I’ve heard it’s not as good as a traditional crockpot. Can I make this recipe in a instant pot? Thank you.
Hi Georgie,
Great question! Unfortunately, I don’t own an instant pot and I’ve only made this recipe as instructed in the recipe. However, I’m sure it can be adjusted for the IP. If you try it, I’d love to hear how it turns out! Cheers! 🙂
I’ve made this recipe (meat, rub and sauce) probably 10 times now. It is by far the best we’ve ever had. And this is also from my husband who is a huge meat eater. Anyway- just wanted to give a 5 star review as it’s in the slow cooker now!
Hi Molly!
Thank you so much for coming back and leaving a review. I’m so thrilled both you and your husband love this pulled pork recipe! Your kind comment made my day – thank you! 🙂 Cheers and warm wishes for a wonderful rest of the week.
I don’t have a slow cooker or instapot type appliance. If I could make this in a Dutch oven in the oven, do you know what temp I’d set the oven and a timeframe for baking?
Thanks so much!
Hi Barbara! Great question! While I have only made this recipe as directed (slow cooker), if I was going to cook it in the oven I’d do it at 300-degrees Fahrenheit. You’ll want to check the liquid level (around 60 to 90 minutes) during slow oven roasting to ensure it hasn’t evaporated – just add more if it has. If you try cooking this pulled pork in the oven I’d love to hear how it turns out! Cheers! 🙂
In the recipe you mention to set aside 2 tbs of the dry rub. I don’t see where this is added back in, or is it not.
Thanks!!
Hi Shawn! You toss the pulled pork with some (or all) of the reserved dry rub at the end of step 4:
Step 4: When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.
Let me know if you have any other questions, as I’m always happy to help!! Cheers! 🙂
Thank you for such a well thought out and detailed article. This provided so much information and it was incredible well written. I’m looking forward to making this for my themed book club next week!
Hi Marilyn,
I’m so happy to hear you found the article informative!! I’m honored you are going to serve this at your next book club meeting (so fun that it’s themed!!)! I hope everyone enjoys the pulled pork as much as we do!!! 🙂
Sorry if I missed it in the article but what beer do you use in yours? Does it matter?
I’m making this tomorrow for a birthday party! Can’t wait to see how it turns out!
Hi Jamie,
Great question! I used a lager from a local brewery. However, you can use whatever beer you would like, as long as you keep a few things in mind!
First, use a beer you actually like to drink. Second, avoid any beers that are aggressively hoppy or bitter.
The most popular selection is a lager. I would recommend a dark lager (or ale) brewed with roasted malt. But really, as long as you keep the first two things in mind, you can select any beer you would like!
I’m so honored you are going to make this pulled pork for a birthday party! I hope you and your guests love it as much as we do!! Cheers and happy 4th of July! 🙂
Thank you so much for this delicious recipe! Your attention to detail was incredibly helpful and the pulled pork along with your BBQ sauce was the best! I made it last weekend for my family for father’s day and we all loved it!
The only difference was that I used all of the cooking liquor when tossing the pulled pork because I had cooked my pork in a pot in the oven rather than in a slow cooker so once shredded and cooled it seemed a little dry but adding all the cooking liquor really brought it back to life! A massive thank you all the way from across the pond in London, England. Your recipe made my dad’s day!
Hi Kirsty,
I’m absolutely honored you made this recipe for your dad on Father’s day! And, I’m so thrilled you and your family enjoyed it!! I’m happy to hear you were able to adapt the recipe and make the pork in the oven! Thank you so much for coming back and letting me know how everything went over! Your comment just made my day – so, a massive thank you right back at you!! Cheers and warm wishes for a wonderful rest of the week!
All the best,
Cheyanne
Can I smoke this on a Weber grill also, or just cook in my crockpot? This sounds amazing!
Hi Shannon,
Great question! I absolutely love smoked pulled pork, however I have only tested and made the recipe as directed. If you try making it in a smoker or on the grill I’d love to hear how it turns out!! Cheers!
What are the temperature and time for “low and slow”?!!
What a ridiculous article.
I’m sorry you found the article “ridiculous”. However, the answer to your question is clearly stated in two different locations. Low is the setting on a slow cooker (or crockpot) that you cook a pork butt. And the length of time is 8-10 hours. I’m not really sure how I could be any more clear?
I went ahead and copied the exact text for you to reference:
IN THE POST:
The secret to pulled pork is using a flavorful rub and cooking it LOW AND SLOW.
With this recipe for Easy Carolina BBQ Pulled Pork, using the slow cooker allows you to go about your business for the day (run your errands, take a nap, lay out at the pool, whatever!) while ensuring the pork butt, or pork shoulder, is cooked at a consistently LOW temperature for a LENGTHY amount of time (=slow). For incredibly tender pork, cook at on the low setting for 8-10 hours, or until pork is fork tender and an instant read thermometer registers a temperature of 195 degrees.
IN THE RECIPE CARD:
Step number 3 – Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over 2-4 times during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
All the best,
Cheyanne
I’m in the midst of making this recipe and think it looks amazing and so well thought out. I would personally disregard what “Andy” wrote – perfectly detailed, and seemingly awesome recipe!
Hi Maggie,
I’m so happy to hear you found the recipe detailed and easy to follow! 🙂 I hope you enjoyed the pulled pork!!!
This recipe was AMAZING!!!! Everyone raved at my BBQ – highly recommend!! Thanks again 🙂
I’m absolutely thrilled you (and everyone at your BBQ) enjoyed the pork, Maggie!! Thank you so much for coming back and letting me know how everything went over! 🙂
1. Huh, you aren’t familiar with a slow cooker are you? First time using a slow cooker I see, Andy. It’s either a low or slow setting
2. So the article is so ridiculous that you decided to respond and ask a question Andy?
Can I used a pork tenderloin?
Hi Melissa,
Great question! Unfortunately, pork tenderloin can’t be used to make pulled pork. If you are looking for a leaner pork, you can get away with using a top loin boneless roast. However, please note that it will not be nearly as moist or flavorful as typical pulled pork.
Let me know if you have any other questions! Cheers!
Would I be able to swap paprika with smoked paprika? Or will it ruin the rub?
Hi Daniel,
I actually love smoked paprika, so I often make the rub with that instead of sweet paprika. Or, I’ll use half smoked and half sweet. If you are like me and prefer smoked paprika, you can absolutely use that in the rub! Let me know if you have any other questions! Cheers!
Also, I live in the UK and can’t find any liquid smoke. Is it required? If so, is there a substitute I can use or make?
Hey again! If you are using smoked paprika you should be fine to just omit the liquid smoke. It’s only added to give the pulled pork that traditional smoked barbeque flavor.. without actually having to barbecue. 🙂 If you like a ton of smoky flavor, you could add in a dash or two of chipotle powder to the liquid mixture (add it when you add the beer to the slow cooker, don’t add it to the dry rub). I hope that helps!!
If I quadruple the recipe do I use for beers I’m making 12 lb
Hi Lauri,
You would need to quadruple all the measurements… so yes. 🙂
Cheers and happy holidays!
Wow! I made this pulled pork for a BIG crowd and it received raving reviews! My husband was so impressed & said it’s his favorite pulled pork ever! I will be making this recipe regularly!
Hi Amy,
I’m absolutely thrilled the pulled pork was a hit!! I’m honored you decided to make it for a crowd and it makes my day that your husband said it’s his favorite ever! Thank you so so much for coming back and letting me know how everything went over! Cheers!
I’m wondering if the nutrition info is for the pork WITH the bbq sauce or just the pork, no sauce.
I’ve made this once before and it was amazing!! This time coincides with my boyfriend and I tracking macros so I’m trying to save some work of crunching numbers 🙂
Thanks!
Hi Emma,
I’m thrilled you loved this pulled pork! The nutritional information is for everything minus the BBQ sauce. The BBQ sauce nutritional information can be found in that separate recipe card – https://www.nospoonnecessary.com/carolina-bbq-sauce-recipe/
I hope that helps save you crunching some numbers! Cheers and thank you so much for stopping by!! 🙂
Looks great! Did I miss what to do with the 2 TBSP of rub you put aside???
Hi Courtney!
See step 4 –
“When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub. ”
Tossing the cooked pork with the reserved rub is the secret to extremely flavorful pulled pork! I suggest starting with half of the reserved rub and adding more to taste.
Let me know if you have any other questions!! Cheers!
Love the video Chey! Pulled pork is a favorite at our house. Perfect for big crowds all summer long!
Whoa. ALL THOSE SPICES! This looks so perfectly flavorful! Happy Monday, Chey! Have a great week!
Great r recipe…..the only confusing omission is what temperature you slow cook it at…? You say the internal temperature should be 195 degrees at the finish……but what temperature do I set the oven at ?
150 degrees, 175 degrees, 195 degrees ? You say slow cook for about 8 hours…but without an accurate temperature setting for the oven….well…I don’t know.
ciao,
norman
Hi Norman,
I’m not sure what you are asking. The recipe is for a slow cooker… not an oven. You would be setting your slow cooker to LOW and cooking for 8-10 hours, depending on the strength of your slow cooker or crockpot. Let me know if you need more clarification.
Best,
Cheyanne
I love love love carolina style Bbq! And your delicious tray is making me drool. Simply awesome this recipe sounds. I am going to give it a try. Also that burger shot looks stunning!
Oh Wow – Cheyanne – I was drooling over this tray on IG yesterday and now I need a napkin! What a delicious recipe – I might forgo bread or buns and just eat this straight up! So glad you reposted this one – your new photos are GORGEOUS! Hope you have a wonderful rest of the week and weekend XOXO
I love slow cooker recipes in the summer time, and pulled pork is one of my favorites, too!
Oh baby! This looks incredible…Totally trying this recipe next time I get a hankering for pulled pork!
Wow, this looks amazing! You instantly made me want to be a the deck with this pulled pork and a ice cold cocktail!! That slaw is a must on top. Pinned. Take care 🙂 .
HUGE pulled pork fans here Chey! And this looks and sounds amazing, as usual when it’s coming from your kitchen! I want to grab that sandwich right off my screen and take a big old bite!! I will most definitely be trying this recipe! So perfect for summer parties! Happy Monday!
Pulled pork photos can be tough to pull off but yours are beautiful Cheyanne! We love pulled pork and that Carolina BBQ sauce sounds like the perfect way to enjoy it. I can’t wait to try this!
I want that sandwich! NOW!!! 🙂
I can practically taste this. Your pictures are just perfect! I’m going home for a visit soon so I think I’ll have to make this for my parents–pork is my mom’s favorite. Have a great week, Chey!
So glad you brought this one back to the front! I’m a big fan of carolina-style bbq, so I know I would absolutely love this one. Can’t wait to try it 🙂
My mouth is watering, Chey. I wish I could grab that sandwich out of my screen and devour it!
Did Hulu make it?? Oh my GAWD!! It is so good!!!