Salty Sow Recipe

Make marinade and season pork

In a large bowl combine kosher salt, black pepper, smoked paprika, brown sugar, minced garlic, apple cider vinegar, yellow mustard, hot sauce (if using) and vegetable oil. Whisk until sugar is mostly dissolved. Add the pork shoulder pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or overnight for best flavor.

Roast pork

Preheat oven to 300°F (150°C). Transfer marinated pork and any remaining marinade to a roasting pan or Dutch oven. Add a splash (about 1/4 cup) of water or apple juice to the pan to keep meat moist. Cover tightly with a lid or foil and roast for 2 to 2½ hours, or until the pork is very tender and easily pulls apart with forks (internal temp should reach ~195°F for pull-apart texture).

Shred and glaze

Remove pork from oven and let rest, covered, 10 minutes. Using two forks or meat claws, shred pork into bite-sized pieces. In a skillet over medium heat, melt the butter, add shredded pork and 1/4 cup BBQ sauce and 1 tsp honey. Toss and cook 4–6 minutes until sauce clings and some edges caramelize. Taste and adjust salt or acidity with a squeeze of lemon if needed.

While pork marinates or roasts, prepare pickled onions. In a small saucepan bring apple cider vinegar, water, sugar and salt to a simmer just until sugar dissolves. Place sliced red onions in a jar or bowl and pour hot brine over them. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours).

Make slaw dressing

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper until smooth.

In a larger bowl combine shredded green and red cabbage, grated carrot, sliced scallions and chopped parsley. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made 2 hours ahead).

Warm buns and prepare sauce

Preheat oven broiler or a skillet. Lightly brush buns with a little melted butter and toast under the broiler or in a skillet until golden, 1–2 minutes. Meanwhile stir together buttermilk and remaining 2 tablespoons (approx.) of BBQ sauce to make a tangy drizzle — adjust ratio to preferred thickness. (Alternatively use reserved plain BBQ sauce.)

Assemble sandwiches: spread a thin layer of the buttermilk-BBQ drizzle on the bottom bun, pile a generous portion (about 1/2 cup) of the shredded glazed pork, top with a handful of crunchy slaw, a few pickled red onion slices, pickles if using, and finish with microgreens or cilantro. Drizzle a little extra BBQ sauce on top if desired, then cap with toasted top bun.

Serve immediately while warm. Offer extra pickles and sauce on the side.