Pulled Pork Sandwich Recipe

Prepare and season pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, ground cumin, garlic powder and onion powder. Rub the pork all over with olive oil, then evenly coat it with the dry spice mix. Let rest 20 minutes at room temperature (or refrigerate covered overnight for stronger flavor).

Sear and braise

Preheat oven to 300°F (150°C). In a large heavy ovenproof pot or Dutch oven set over medium-high heat, sear the pork on all sides until deeply browned, about 3–4 minutes per side. Pour in 1 cup stock and 2 tablespoons apple cider vinegar, scraping up browned bits. Cover pot and transfer to the oven.

Slow-cook

Cook until the pork is fall-apart tender, about 3 to 3½ hours (depending on size). Check after 2½ hours: if liquid is low, add another 1/4 cup stock or water. When done, remove pork to a cutting board and let rest 10 minutes. Reserve cooking juices.

Shred and finish

Using two forks or meat claws, shred the pork into bite-size strands, discarding excessive fat. Skim fat from reserved juices and mix a few tablespoons of the jus into the shredded pork to moisten and season. Taste and adjust salt. Keep warm until assembly.

Combine 1/2 cup mayonnaise, minced chipotle in adobo, 1 tsp adobo sauce, 1 tablespoon lime juice, minced garlic and 1/4 tsp salt in a bowl. Whisk until smooth. Taste and add more chipotle or adobo for heat. Refrigerate until ready to use.

In a large bowl combine shredded green cabbage, red cabbage and carrot. In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp black pepper. Toss dressing with vegetables until evenly coated. Chill at least 15 minutes before serving to let flavors meld.

Quick-pickle red onion

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Heat just until the sugar and salt dissolve; do not boil vigorously. Pour hot brine over onions, press down so they are submerged, and let cool to room temperature. Refrigerate at least 20 minutes before using (best after 1 hour).

Slice dill pickles into chips and set aside. Use as many as you like per sandwich (recipe lists 8 as a guide).

Heat a skillet or griddle over medium heat. Brush cut sides of buns with softened butter. Toast buns, cut-side down, until golden and crisp, about 1–2 minutes. Alternatively, warm under a broiler for 60–90 seconds, watching carefully.

To assemble each sandwich: spread about 1 tablespoon chipotle aioli on the bottom bun. Pile on 3/4 to 1 cup warm pulled pork. Add a generous scoop (about 1/3 cup) of coleslaw on top of the pork. Add 2–3 dill pickle chips and 2–3 tablespoons pickled red onion (or to taste). Spread a little aioli on the top bun and close the sandwich.

Serve immediately while pork is warm and buns are toasty. Offer extra aioli and pickles on the side.