Slow-roasted Pork Recipe

Trim and dry

Pat the 3 lb pork shoulder dry with paper towels. Trim excess large pieces of fat but leave a thin fat cap for flavor and moisture.

Make the rub

In a small bowl combine 2 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp brown sugar. Stir to combine.

Apply rub

Rub the pork all over with 2 tbsp olive oil, then massage the dry rub evenly across the surface, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate uncovered for up to 8 hours to dry-brine (if refrigerating, bring back to room temp 30 minutes before roasting).

Preheat oven

Preheat the oven to 275°F (135°C). Position a rack in the lower third of the oven.

Prepare roasting pan

Place the quartered yellow onion, crushed garlic cloves, 3 thyme sprigs, and 2 bay leaves in the bottom of a shallow roasting pan or ovenproof Dutch oven. Pour in 1 cup chicken broth and 1 cup dry white wine (or additional broth) to create steam and flavor.

Roast low and slow

Set the rubbed pork shoulder on top of the aromatics, fat side up. Cover tightly with a lid or aluminum foil. Roast at 275°F for about 3 to 3.5 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. Check after 2.5 hours; if liquid has evaporated, add up to 1/2 cup more broth.

Rest and shred

Remove the pork from the oven and let rest, covered, for 20 minutes. Transfer to a cutting board and use two forks to shred the meat, discarding bay leaves and thyme stems. Spoon 2–3 tbsp of the pan juices over the shredded pork to keep it moist.

If you don't have store-bought caramelized onion, slice one small onion thin and caramelize in 1 tbsp butter over medium-low heat for 20–25 minutes until deep golden, stirring occasionally. Cool. In a small bowl combine 3 tbsp mayonnaise, 3 tbsp finely chopped caramelized onion, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and a pinch of black pepper. Taste and adjust seasoning. Refrigerate until assembly.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1 julienned carrot. Add 2 tbsp chopped cilantro and 1 thinly sliced, seeded jalapeño. Whisk together 1 tbsp fresh lemon juice, 2 tsp apple cider vinegar, 1 tsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss dressing with the vegetables until evenly coated. Taste and adjust acidity or salt as needed. Refrigerate until ready to assemble; toss again just before using.

Split the 4 ciabatta rolls and spread 1/2 tsp softened butter on each cut side. Heat a skillet over medium heat and toast the rolls, buttered side down, until golden and crisp, about 1–2 minutes.

Spread about 3/4 tbsp of the French onion mayo on the bottom half of each toasted roll. Pile about 3/4 cup shredded slow-roasted pork onto each roll (adjust to taste), drizzle with a little reserved pan juice if desired. Top the pork with a generous 1/2 cup slaw per sandwich, distributing the jalapeño slices and cilantro evenly. Finish with the top half of the roll. Serve with lemon wedges on the side for squeezing over the pork if desired.

Leftovers: Store shredded pork and pan juices in an airtight container refrigerated for up to 4 days. Reheat gently with a splash of broth covered in the oven or microwave. Keep slaw separate for best texture.