Pulled Pork Bbq Sandwich Recipe
simmered in a spicy chipotle BBQ sauce and piled into a brioche bun with slaw & pickles
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Ingredients
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Pulled Pork
Chipotle BBQ Sauce
Slaw
Assembly & Garnish
Method
Pulled Pork
- 1
Prepare pork
Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mixture all over the pork, pressing it into crevices.
- 2
Sear
Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, sear the pork on all sides until deeply browned, about 4–5 minutes per side. Transfer pork to a plate.
- 3
Braise
Reduce heat to medium. Add 1 cup broth to the pot and scrape up browned bits. Return the pork to the pot, cover with a tight-fitting lid, reduce heat to low and simmer gently for 3 to 3 1/2 hours, turning once, until pork is fork-tender and shreds easily. Alternatively, cook in a 300°F (150°C) oven for 3–4 hours or in a slow cooker on low for 8 hours with the same liquid.
- 4
Shred
Carefully transfer pork to a cutting board or large bowl. Using two forks, shred the meat into bite-sized pieces, discarding excess fat and bone. Reserve about 1/2 cup of the cooking liquid for the sauce.
Chipotle BBQ Sauce
- 5
Sweat aromatics
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft and translucent, 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 6
Build sauce
Stir in the minced chipotle peppers, ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon, smoked paprika and cumin. Add the reserved 1/2 cup cooking liquid or 1/4 cup water to loosen. Bring the mixture to a gentle simmer, reduce heat to low and simmer, uncovered, for 10 minutes to meld flavors.
- 7
Blend (optional) & finish
For a smoother, homogenous sauce, transfer to an immersion blender or regular blender and blend until smooth (careful with hot liquid). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust sweetness/heat (add more chipotle or a pinch of sugar if needed). Keep warm.
- 8
Combine with pork
Add shredded pork to the saucepan and toss to coat evenly. Simmer together for 5–10 minutes so the pork absorbs the sauce. If the mixture seems dry, add extra reserved cooking liquid or water 1–2 tablespoons at a time until saucy. Reserve about 1/2 cup of sauce for serving.
Slaw
- 9
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
- 10
Toss slaw
In a large bowl combine shredded cabbage, grated carrot and sliced red onion. Pour dressing over vegetables and toss to coat thoroughly. Taste and adjust seasoning. Refrigerate slaw at least 20 minutes to let flavors meld (can be made up to 4 hours ahead).
Assembly & Finish
- 11
- 12
Assemble sandwiches
Place a generous scoop (about 3/4 to 1 cup) of the sauced pulled pork on the bottom bun. Spoon a little reserved extra BBQ sauce over the pork if desired. Top with a handful (about 1/2 cup) of slaw, then 2 pickle slices, and finish with the top bun.
- 13
Serve
Serve immediately with extra sauce on the side and additional pickles. Leftover pork keeps refrigerated for up to 4 days; reheat gently with a splash of water or broth to loosen.