Pulled Pork Primanti Recipe

Prep and Rub

Trim excess fat from the pork shoulder, leaving a thin fat cap. Pat dry. Rub the pork with yellow mustard all over to help the spice adhere. Mix kosher salt, black pepper, paprika, garlic powder and onion powder; apply evenly over the pork, massaging into the meat.

Sear (optional)

Heat vegetable oil in a heavy skillet over medium-high heat. Sear the pork 2–3 minutes per side until browned to develop flavor. This step is optional if you prefer to place the pork directly in the smoker/oven.

Smoke or Roast

Preheat smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C). Place pork fat-side up on the smoker rack or in a roasting pan with a rack. Combine wheat beer and apple cider vinegar with brown sugar; pour 1/2 cup into the bottom of the roasting pan (or use a water pan in the smoker) to maintain moisture. Smoke or roast the pork until internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily, about 6–8 hours depending on size and method. Monitor and add charcoal/wood or maintain oven temperature as needed.

Rest and Shred

When the pork reaches target temp, remove and tent loosely with foil. Rest 20–30 minutes. Transfer to a cutting board and shred using two forks or meat claws. Reserve any pan juices; mix a few tablespoons (or to taste) into the shredded pork along with 3–4 tablespoons of the wheat beer and 1–2 tablespoons apple cider vinegar to keep meat moist and flavorful. Adjust with salt and pepper to taste.

Wash and scrub potatoes well. Using a mandoline or sharp knife, slice potatoes 1/8"–3/16" (3–5 mm) thick for a crunchy chip. Rinse slices in cold water until water runs clear to remove starch; then dry thoroughly on clean towels or paper towels.

In a heavy-bottomed pot or deep fryer, heat canola oil to 350°F (175°C). Fry potato slices in batches without crowding for 3–4 minutes until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with fine sea salt. Keep warm in a 200°F (93°C) oven if needed until assembly.

In a large bowl combine shredded cabbage, carrot and red onion. Whisk together apple cider vinegar, mayonnaise, sugar, salt and black pepper until smooth. Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble; slaw can be made 1–2 hours ahead to let flavors meld.

In a small bowl, combine mayonnaise, chopped pepperoncini peppers, pepperoncini brine, lemon juice and minced garlic. Mix until smooth but slightly textured from the chopped peppers. Season with salt and pepper, tasting and adjusting acidity with more brine or lemon if desired. Chill until assembly.

Warm rolls or bread briefly in the oven (350°F / 175°C for 5–7 minutes) or on a griddle. Split rolls and spread a generous layer of pepperoncini mayo on both cut sides.

Pile a generous portion (about 1 cup) of warm pulled pork onto the bottom half of each roll. Top pork with 1–2 slices (about 2 oz) of sharp cheddar so it melts slightly from the heat of the meat. Add a handful of house chips on top of the cheese to provide the signature crunch.

Spoon about 1/3 cup slaw over the chips. Close sandwich and press lightly so chips nest between layers. Garnish with a whole pepperoncini and a sprinkle of chopped parsley if using. Serve immediately.