Hog Town Special Recipe

Prepare rub and pork

Pat the pork shoulder dry. In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder and cayenne. Rub the spice mix all over the pork, pressing to adhere.

Brown (optional)

Heat a large heavy pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the pork on all sides 3–4 minutes per side to develop color (optional but adds flavor).

Braise the pork

Pour 120 ml apple cider vinegar and 240 ml stock into the pot. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low and braise for about 2 to 2.5 hours until pork is fall-apart tender. Alternatively, transfer to a 150°C oven and cook covered for the same time.

Shred and sauce

Remove pork to a cutting board and shred with two forks or meat claws. Skim any excess fat from the braising liquid, then stir 120 ml barbecue sauce into the liquid and return a few spoonfuls to the shredded pork to moisten and flavor. Taste and adjust with more BBQ sauce, a splash of vinegar, or salt as needed.

While pork cooks, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 120 ml apple cider vinegar, 120 ml water, 1 tablespoon sugar and 1/2 teaspoon salt. Heat just until sugar dissolves, then pour hot brine over onions. Let sit at room temperature at least 15 minutes; refrigerate if making ahead (good for up to 2 weeks).

In a large bowl combine shredded cabbage and carrot. In a separate bowl whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, Dijon mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning.

Make BBQ mayo: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons smoky barbecue sauce and 1/2 teaspoon hot sauce (if using). Stir until smooth and taste; adjust balance of BBQ and mayo to preference.

Toast buns: heat a skillet over medium heat. Butter the cut sides of brioche buns and toast face down in the skillet until golden, 1–2 minutes.

Melt cheese (optional): If you prefer melted cheddar, place shredded pork with a slice of cheddar on top on a foil-lined tray under a broiler for 1–2 minutes until just melted. Alternatively, assemble and let residual heat melt the cheese.

Assemble sandwiches: spread a generous tablespoon of BBQ mayo on both bun halves. Pile 150–200 g (about 1.5 to 2 cups) of pulled pork on the bottom bun, spoon a little extra BBQ sauce over pork if desired, add a slice of cheddar, a hearty scoop (about 1/2 cup) of coleslaw, a few pickled red onion slices, and scatter a tablespoon of chopped cilantro or parsley if using. Close with top bun.

Serve: Serve immediately with extra barbecue sauce and pickles or fries on the side.