Lunch Box Recipe

Prep the rub

In a small bowl combine light brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, ground black pepper and cayenne (if using). Rub the spice mixture all over the pork shoulder, pressing to adhere.

Sear (optional) and braise

Preheat oven to 300°F (150°C). In a Dutch oven or deep oven-safe pan, heat 1 tablespoon neutral oil over medium-high heat. Sear the pork on all sides until browned, 3–4 minutes per side (skip if short on time). Remove briefly, pour apple cider vinegar and 1/2 cup water or broth into the pot to deglaze, scraping browned bits. Return pork to the pot, cover tightly with a lid or foil and transfer to the oven.

Slow roast

Roast for 3 to 3 1/2 hours, or until the pork is fork-tender and an instant-read thermometer in the thickest part registers at least 195°F (90°C) for easy shredding. Check once after 90 minutes; if liquid is evaporating, add another 1/4 cup water or broth.

Shred and sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat, discarding large pieces of fat if desired. Transfer shredded pork to a bowl and stir in 1 cup BBQ sauce to coat. Reserve a few tablespoons of sauce for finishing the sandwiches if you like them saucier.

Toast buns and assemble

Melt unsalted butter in a skillet over medium heat. Split hamburger buns and toast buttered sides until golden, about 1–2 minutes per side. Pile about 3/4 to 1 cup shredded BBQ pork per bun, top with 2–3 tablespoons of dill pickle slices. Serve immediately with coleslaw and baked beans on the side.

In a large bowl combine shredded cabbage and shredded carrot.

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

Pour dressing over cabbage mixture and toss to combine thoroughly. Taste and adjust seasoning with additional salt or sugar if necessary. Refrigerate at least 30 minutes before serving to let flavors meld. Keep chilled until serving alongside sandwiches.

Preheat oven to 350°F (175°C) if you plan to finish in the oven; you can also cook entirely on the stovetop. Chop bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until it begins to crisp, 6–8 minutes. Remove most of the rendered fat leaving about 1 tablespoon in the pan.

Add the chopped onion to the skillet and cook in the bacon fat until softened and translucent, about 4–5 minutes. Add the canned beans (with liquid), ketchup, dark brown sugar, Dijon mustard, BBQ sauce and apple cider vinegar. Stir to combine and bring to a gentle simmer.

If using the oven: transfer mixture to a small baking dish, cover and bake 25–30 minutes until bubbly and thickened. If using the stovetop: simmer gently 15–20 minutes until sauce thickens. Taste and adjust sweetness or acidity as needed. Serve warm as a side for the pork sandwiches.

Make the custard

In a medium saucepan, warm 2 cups whole milk over medium heat just until it begins to steam (do not boil). In a separate bowl, whisk together granulated sugar, egg yolks and cornstarch until pale and slightly thickened. Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (1–2 minutes after thickening). Remove from heat and whisk in unsalted butter and vanilla extract until smooth.

Layer the pudding

Slice bananas into 1/4-inch rounds. In a trifle dish or individual serving cups, place a single layer of vanilla wafers on the bottom, top with a layer of banana slices, then spoon a third of the warm custard over the bananas to start the layering. Repeat with another layer of wafers, bananas and custard until you have used all components; finish with a layer of custard on top. The warm custard will slightly soften the wafers for a classic texture.

Whip cream and chill

Whip heavy cream with powdered sugar until soft peaks form. When pudding has cooled to room temperature, spread or pipe whipped cream over the top. Cover and refrigerate at least 2 hours (overnight preferred) so the pudding sets and flavors meld. Serve chilled — each portion should include several wafers, banana and custard.