Pulled Pork Sandwich Recipe

Prepare and season pork

Preheat oven to 150°C (300°F). Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub the spice mixture all over the pork, pressing to adhere.

Sear the pork

Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When shimmering, sear the pork on all sides until browned (3–4 minutes per side). Transfer pork to a plate.

Braise

Lower heat to medium. Add apple cider vinegar to the pot to deglaze, scraping up browned bits. Add chicken/pork stock and 120 ml BBQ sauce, stir once. Return the pork to the pot; the liquid should come up roughly 1/3 of the way on the pork. Cover tightly with lid and transfer to the oven.

Cook slowly

Braise in the oven for 3 to 4 hours, until the pork is very tender and easily pulls apart with forks. Check at 2.5 hours: if liquid is evaporating too much, add 60–120 ml more stock or water.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks (or meat claws), shred the meat into bite-sized pieces, discarding excess fat and bone. Skim fat from the braising liquid, then return 120–180 ml of the cooking liquid/BBQ mixture to the shredded pork along with additional 120 ml BBQ sauce for flavor. Toss to combine and keep warm over low heat or in a covered dish until serving.

While pork cooks or in the last 30 minutes, combine 3 cups thinly sliced red cabbage and julienned apple (if using) in a bowl. Whisk mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Toss dressing with cabbage and apple until evenly coated. Taste and adjust seasoning. Refrigerate until ready to serve.

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the thinly sliced yellow onions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent and beginning to caramelize, about 12–18 minutes. Add 1 teaspoon brown sugar in the last 2–3 minutes to deepen caramelization, if desired. Reduce heat to low and keep warm.

Split brioche buns and spread a thin layer of butter on cut sides. Toast buns in a skillet or under a broiler until golden (1–2 minutes per side) and set aside.

To assemble each sandwich: place a toasted bottom bun on a plate, spoon a generous portion (about 200 g) of warm pulled pork onto the bun, top with 1–2 tablespoons additional BBQ sauce, a generous handful (about 1/3 cup) of red cabbage slaw, and a few tablespoons of sautéed onions. Add pickles if using. Cap with the top brioche bun and serve immediately.

If serving family-style, keep pulled pork warm in a low oven (100°C / 210°F) covered, and set out buns, slaw, onions and extra BBQ sauce for guests to assemble.