Sliced Pork Recipe

Trim and season

Trim excess large pieces of fat from the pork shoulder but leave some for flavor. Pat the meat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil over the pork, then evenly rub the spice mixture all over the meat. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours, then bring back to room temperature before cooking).

Sear

Heat a large oven-safe skillet or Dutch oven over medium-high heat until hot. Add a little oil if needed and sear the pork on all sides until well-browned, about 3–4 minutes per side, using tongs to rotate so all surfaces get color.

Braise

Reduce heat to medium. Pour in chicken broth, soy sauce, brown sugar, and apple cider vinegar, scraping up browned bits from the pan. Bring liquid to a simmer, then cover the skillet or Dutch oven with a lid and transfer to a 300°F (150°C) oven. Braise until the pork is tender and easily shredded with a fork, about 1.5 to 2 hours depending on thickness. Check once at 1 hour and add up to 1/2 cup more broth if the pan is drying.

Rest and slice

Remove pork from oven and transfer to a cutting board. Let rest loosely tented with foil for 10 minutes so juices redistribute. Using a sharp knife, slice the pork thinly across the grain for tender slices. Reserve 1/3 cup of the braising liquid; thin it with a tablespoon or two of water if very concentrated to use as a moistening sauce for the sandwiches.

Prepare rolls and spread: Preheat broiler to low or oven to 350°F if you prefer to warm rolls. Spread butter on the cut sides of each roll. If toasting, place rolls butter-side up under broiler or in oven until lightly golden, 1–3 minutes—watch closely to prevent burning.

Mix condiments: In a small bowl combine mayonnaise and Dijon mustard (add hot sauce if using). Spread a thin layer of the mayo-mustard mixture on both bottom and top halves of each roll.

Assemble sandwiches: Pile a generous portion of sliced pork onto the bottom half of each roll (about 4 oz per sandwich). Spoon a little of the reserved braising liquid over the pork to keep it moist (about 1–2 tsp per sandwich). Top pork with a slice of provolone or Swiss cheese, then add red onion, pickles, and a handful of arugula or lettuce.

Finish and serve: Close sandwiches and press gently. If you want melted cheese, place assembled sandwiches open-faced under the broiler for 1–2 minutes until cheese melts, then close and serve immediately. Serve warm with any remaining braising liquid on the side for dipping.