Panamaniac's Pulled Pork Recipe

Prepare pork

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Trim excess thick fat if desired, leaving a thin cap to baste the meat while roasting.

Make spice rub

In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and brown sugar. Rub the pork all over with vegetable oil, then massage the spice rub evenly over the pork, pressing it into crevices.

Roast low and slow

Place the halved onion in the bottom of a large Dutch oven or roasting pan. Set the seasoned pork on top of the onion, fat side up. Pour apple cider vinegar and chicken or pork stock around (not over) the meat to keep the roast moist. Cover tightly with a lid or foil.

Slow cook time

Roast in the preheated oven for 4 to 5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. Check after 3 1/2 hours — if the pan looks dry add 60–120 ml stock or water. Cooking time will vary with roast size.

Rest and shred

Remove pork from oven and let rest, covered, for 20–30 minutes. Transfer pork to a large rimmed tray or cutting board and use two forks (or meat claws) to pull the meat into shreds, discarding large pieces of fat and the bone. Reserve any pan juices and onion pieces.

While the pork roasts (or after it’s done), combine the ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced chipotle, minced garlic, hot sauce, salt and black pepper in a medium saucepan.

Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Simmer for 8–10 minutes until slightly thickened and flavors meld. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, more chipotle for heat). Remove from heat and set aside.

Spoon 1 cup (or to taste) of the Panamaniacs BBQ sauce into the pulled pork and fold to coat evenly. Add a few tablespoons of the reserved pan juices if the mixture seems dry. Heat gently: transfer the sauced pork to a wide skillet over medium-low heat and warm, stirring, for 4–6 minutes until hot and saucy. Taste and add more sauce to reach desired sauciness.

If you prefer a sticky finish, spread the sauced pork on a rimmed baking sheet and broil on high for 3–5 minutes, tossing once, until edges caramelize. Watch closely to avoid burning.

In a large bowl combine shredded green cabbage, shredded red cabbage, and carrot. Add sliced green onion and toss to combine.

In a smaller bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt and black pepper until smooth. Taste and adjust acidity or sweetness as needed.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate for at least 30 minutes (or up to 4 hours) to let flavors mellow. Toss again before serving.

Toast buns: spread butter on cut sides of buns. Heat a skillet over medium heat and toast buns, cut side down, until golden, about 1–2 minutes. Alternatively use an oven broiler for 1–2 minutes.

Assemble sandwiches: pile a generous portion (about 1/2 to 3/4 cup) of hot Panamaniacs pulled pork onto each bottom bun. Spoon an extra drizzle of BBQ sauce over the pork if desired. Top with 1/3 to 1/2 cup house slaw, garnish with chopped cilantro/parsley if using, and cover with top bun.

Serve immediately with extra sauce on the side and pickles or fries if desired.