'ol Scrappy Recipe
Make 'ol Scrappy Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork and Sauce
Pickled Veg & Crunch (Scrappy Topping)
Assembly & Extras
Method
Pulled Pork and Sauce
- 1
Season and sear
Pat the pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder and rub evenly over the pork. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
- 2
- 3
Braise
Return pork to the pot. Add chicken/pork stock, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, and hot sauce. Stir to combine and bring to a gentle simmer. Cover with a tight-fitting lid and braise on the stovetop over very low heat, or place in a 300°F (150°C) oven, for 2.5–3 hours until pork is fork-tender and easily shredded. Check once halfway and spoon braising liquid over the meat.
- 4
Shred and finish
Remove pork to a board and shred with two forks, discarding any large pieces of excess fat. Skim fat from the braising liquid if necessary. Return shredded pork to the pot with the sauce and simmer uncovered for 8–10 minutes to reduce and concentrate flavors. Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or brown sugar to balance.
Pickled Veg & Crunch (Scrappy Topping)
- 5
Quick-pickle vegetables
In a bowl, whisk apple cider vinegar, water, sugar, and 1/2 tsp kosher salt until sugar dissolves. Add sliced cabbage, red onion, and julienned carrot and toss to coat. Let sit at room temperature for at least 15 minutes (or up to 2 hours refrigerated) so vegetables soften and pickles develop bright flavor.
- 6
Finish the topping
Drain excess pickling liquid leaving a little to moisten. Toss pickled veg with toasted sesame seeds, crispy fried shallots (or onion crunch), and chopped parsley if using. Adjust salt and pepper to taste.
Assembly & Extras
- 7
- 8
Prepare spread
In a small bowl, mix mayonnaise and Dijon mustard. Season with a pinch of black pepper and set aside.
- 9
Build the 'Ol Scrappy' sandwiches
Spread mayonnaise mixture on both sides of the toasted buns. Pile a generous portion of the shredded pork on the bottom bun, spooning some of the reduced braising sauce over the meat for moisture. Top the pork with a generous handful of the pickled veg and crunch mixture. Finish with the top bun and press lightly. Serve immediately.
- 10