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Next up, Gayle heads down South to find what Esquire calls the best barbecue at Allen & Son in Chapel Hill, North Carolina.
To create his chopped pork sandwich, Keith Allen smokes a shoulder of pork for nine hours on hickory wood he chops himself. "This wood interchanges with that meat to create a flavor," he says. The key ingredient of his sandwich is his family's top-secret sauce. After scooping a heaping portion of pork on a seeded bun, Keith adds a dollop of coleslaw to the sandwich.
Gayle says she's never heard of coleslaw on a sandwich, but she's willing to give it a try. "I taste the hickory. I don't like coleslaw, but it tastes pretty good on your sandwich," Gayle says. "I give the sandwich 3 and a half out of 5 sandwiches. Excellent."
Since this recipe is a family secret, you'll have to stop by Allen & Son to try it for yourself!
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