Behold warm tortillas piled high with sweet pulled pork, spicy chipotle coleslaw, and tangy barbecue sauce. We bet you can’t stop at one.
About Matt Moore
Matt Moore is a musician and self-taught chef based in Nashville, TN. The son of a cattleman and the grandson of a butcher, he’s the quintessential Southern gentleman. He has written for The Wall Street Journal, The Chicago Tribune, and The New York Times and has appeared on The Today Show. Moore is the author of Southern Living: A Southern Gentleman’s Kitchen and Have Her Over for Dinner. @mattrmoore
Pulled Pork Grilled Cheese
This brilliant sandwich works with any pulled pork you’ve got, leftover or freshly smoked. But trust us, you won’t be able to make these fast enough to keep up with the demand.
Southern Potato Salad with Duke’s Mayo
Because there weren’t enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke’s. And a whole lotta other tempting things.
North Carolina Vinegar Barbecue Sauce
A little tangy and not too sweet, this North Carolina style barbecue sauce is juuuuuuuuuust right.
Bacon Swiss Burger
This smash burger delivers a satisfying sizzle as the burgers meet heat and, even more satisfying, attain that elusive crusty exterior while maintaining an astoundingly juicy interior.
Cauliflower Purée
Mashed potatoes this is not, although it does have a uniquely and really quite charming caulifloweriness all its own that we quite like.
Barbecue Pickles
Yep. Barbecue pickles. They’re essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait’ll you try them.