The Hog Pile Recipe

Prep the pork

Trim excess large pieces of fat from the pork shoulder, leaving some fat for flavor. Pat the pork dry with paper towels. Rub the yellow mustard and olive oil all over the pork to help the dry rub adhere.

Apply dry rub

In a small bowl combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, and black pepper. Rub the mixture all over the pork shoulder, pressing so it adheres to all surfaces.

Slow cook (oven or slow cooker)

Oven method: Preheat oven to 300°F (150°C). Place the pork in a roasting pan or Dutch oven. Pour apple cider vinegar and water into the pan (do not pour over the rub but around the meat). Add liquid smoke if using. Cover tightly with a lid or foil and roast for 4 to 5 hours, or until the pork reaches an internal temperature of about 200°F (93°C) and shreds easily with a fork. Slow cooker method: Place pork in slow cooker, pour apple cider vinegar and water around it, cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until shreddable.

Rest and shred

Remove pork from heat and let rest, covered, for 20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large bits of fat or bone. Reserve 1/2 cup of the cooking liquid; mix some back into the shredded pork to keep it moist (start with 2 to 4 tbs and add to taste).

While the pork rests, make the sauce. Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce, smoked paprika, salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring often. Reduce heat and simmer 5 to 8 minutes until slightly thickened. Taste and adjust sweetness or acidity—add 1 tsp more vinegar for tang or 1 tsp more sugar for sweetness. Remove from heat.

Reserve about 3/4 cup of the sauce to mix into the shredded pork. Toss the pork with the sauce, adding reserved cooking liquid as needed to reach desired moisture and sauciness.

In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, sriracha, celery seed, kosher salt, and black pepper until smooth. Taste and adjust seasoning—more sriracha for heat, more vinegar for brightness.

Add shredded green cabbage, red cabbage, carrot, and green onions. Toss thoroughly to coat. Let the slaw sit in the refrigerator for at least 15 minutes to meld flavors. If it seems watery after resting, drain briefly and toss again.

Toast the buns: Heat a skillet or griddle over medium heat. Butter the cut sides of the buns and toast buttered side down until golden, about 1 to 2 minutes.

Pile and finish: Place a generous portion (about 1/2 to 3/4 cup) of the sauced pulled pork on the bottom bun. Add a large scoop (about 1/3 to 1/2 cup) of spicy slaw on top of the pork. Add pickled red onions and sliced bread-and-butter pickles if using. Spoon extra BBQ sauce over the top if desired. Sprinkle chopped cilantro or parsley for color and a bright finish.

Serve immediately while warm. Provide napkins—the Hog Pile is deliciously messy.