Episode 27 "Carolina Panthers"

This week on the F3 Podcast — Football, Fantasy & Food, Erin Frazier and Chef Jonathan Frazier break down Week 18 of the NFL season as fantasy football ends and playoff races come down to the wire. Fantasy football wraps up with Erin finishing second for the second straight year after a brutal championship week sealed by a disastrous performance from Jared Goff — a reminder of how quickly quarterback volatility can derail a title run. Spotlight team: the Carolina Panthers. The hosts dig into the Panthers’ franchise history and where optimism exists moving forward, as Carolina remains a team with a solid foundation despite a Week 18 loss to Tampa Bay. Eastern North Carolina Pulled Pork Ingredients    Pork 4–5 lb pork shoulder (Boston butt), bone-in or boneless 2 tbsp kosher salt 1 tbsp black pepper 1 tsp paprika (optional)   Eastern Carolina Vinegar Sauce 1 ½ cups apple cider vinegar 2 tbsp brown sugar (light — don’t overdo it) 1 tbsp kosher salt 1 tbsp crushed red pepper flakes 1 tsp black pepper       Method (Oven, Smoker, or Slow Cooker Friendly) 1. Season the Pork   Rub pork all over with salt, pepper, and paprika. No sweet rubs — let the pork speak.   2. Cook Low & Slow Choose your method: Oven: 275°F (135°C), covered, 4½–5½ hours Until fork-tender (internal temp ~195–203°F) Smoker: 250°F with hickory or oak 5–6 hours, wrapped after bark sets Slow Cooker (Easy Mode): Low for 8–10 hours until shreddable   3. Make the Sauce Whisk all sauce ingredients together. Taste — it should be sharp, tangy, and peppery, not sweet.   4. Pull & Dress Shred pork while warm. Drizzle sauce lightly and toss — don’t drown it. Add more at the table.    How to Serve It on Game Day Classic Carolina Setup (Best for Watching the Game)   Chopped pork in a warm serving dish Soft white buns or sandwich rolls Extra vinegar sauce on the side Creamy coleslaw (optional, but traditional)