Bbq Sandwiches Menu Recipe

Prepare and sear

Trim excess fat from the pork shoulder and cut into 3–4 large chunks so it fits in your pot. Season the meat all over with 1.5 tsp kosher salt, 1 tsp ground black pepper, 2 tsp smoked paprika and 2 tbsp brown sugar; rub to coat. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. When oil is shimmering, sear the pork pieces 3–4 minutes per side until browned. Remove and set aside.

Aromatics and deglaze

Reduce heat to medium. Add the whole peeled garlic cloves and the halved yellow onion (cut side down) to the pot and cook 2–3 minutes to soften and pick up browned bits. Pour in 1 cup apple cider vinegar and scrape the bottom of the pot with a wooden spoon to deglaze; let vinegar reduce 1–2 minutes.

Braise

Return the seared pork to the pot and add 1 cup stock. Bring to a low simmer, cover with a lid slightly ajar, and reduce heat to maintain a very gentle simmer. Braise until fork-tender, about 2.5–3 hours (or 5–6 hours on low in a slow cooker). Check every 45–60 minutes and spoon cooking liquid over the meat; add a few tablespoons of stock or water if the pot becomes dry.

Shred and finish

When meat is fork-tender, transfer to a cutting board and let rest 10 minutes. Use two forks to pull the meat into shreds, discarding large pieces of fat and the cooked onion/garlic if desired. Skim excess fat from the remaining braising liquid and reserve about 1/2 cup of the liquid. Mix the shredded pork with 1/2 cup reserved braising liquid to keep moist. Hold warm while you make the sauce and prepare buns.

Combine all sauce ingredients (1 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire, 1 tsp Dijon, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp hot sauce optional, 1/2 tsp salt) in a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer. Reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust salt, vinegar or sugar as desired. Remove from heat.

Fold sauce into shredded pork: place shredded pork in a large bowl and stir in about 1 to 1 1/2 cups of the prepared BBQ sauce, tasting and adding more to reach your preferred sauciness. Keep about 1/4 cup sauce aside for serving if desired.

Toast buns: Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of the 8 buns with the softened butter. Toast the buns cut-side down 1–2 minutes until golden and slightly crisp.

Season coleslaw: If using prepared coleslaw, taste and season with 1/4 tsp salt and 1/4 tsp black pepper, stir to combine. Keep chilled until assembly.

Assemble sandwiches: Pile 1/2 to 3/4 cup sauced pulled pork onto the bottom half of each toasted bun. Top each with 1/4 cup coleslaw (or to taste) and a few pickle slices. Spoon reserved 1/4 cup BBQ sauce over pork if desired. Close with bun tops and garnish with chopped parsley if serving plated.

Serve: Serve immediately with extra sauce on the side and additional pickles or chips as desired.