Pork Sandwich Recipe

Season and sear

Pat the pork shoulder dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar. Rub the spice mix all over the pork. Heat 1 tablespoon olive oil in a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the pork 2–3 minutes per side until nicely browned.

Braise

Add 2 tablespoons apple cider vinegar and 1/2 cup chicken broth to the pan, scraping up browned bits. Bring to a simmer, then cover the skillet or transfer to a 325°F (160°C) oven. Braise until pork is tender and easily shredded with a fork, about 1 to 1¼ hours depending on thickness. Alternatively, reduce heat to low, cover, and simmer on the stovetop for the same time.

Rest and shred

Remove pork from the pan and let rest 10 minutes. Reserve braising liquid. Using two forks, shred the pork into bite-sized pieces. If desired, spoon 1–2 tablespoons of the strained braising liquid over the shredded pork to keep it moist and toss to combine. Taste and adjust seasoning with a pinch of salt and pepper if needed.

While the pork cooks, place thinly sliced red onion in a small heatproof bowl or jar. In a small saucepan, combine 2 tablespoons apple cider vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt. Warm gently over low heat until sugar and salt dissolve (about 1–2 minutes). Pour the hot pickling liquid over the onions, stir to combine, and let sit at room temperature for at least 15 minutes. For best flavor, refrigerate at least 30 minutes; they will keep in the fridge for several days.

In a medium bowl combine mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Whisk until smooth. Add shredded cabbage and carrot and toss until evenly coated. Taste and adjust seasoning. Let the slaw sit 10 minutes to soften slightly before assembling so flavors meld.

Heat a skillet or griddle over medium. Lightly butter the cut sides of each roll (1 teaspoon butter total) and toast cut-side down until golden, about 1–2 minutes.

Divide the shredded pork evenly between the two rolls. Top the pork with a generous spoonful of honey mustard slaw and a few pickled red onion slices. Sprinkle with chopped fresh parsley if using. Serve immediately while warm.