Bbq Pulled Pork Sandwich Recipe

Prepare pork and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub the olive oil over the pork then massage the dry spice rub all over the meat, covering all sides.

Sear (optional)

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the pork and sear on all sides until browned (2–3 minutes per side). Remove the pork and set aside.

Braise

Lower heat to medium. Add the chopped yellow onion to the pot and sauté 3–4 minutes until softened. Return the pork to the pot. Pour in chicken or pork stock and apple cider vinegar. Cover tightly with a lid and braise in the oven at 300°F (150°C) for 3–4 hours, or until the pork reaches an internal temperature of about 195–205°F and pulls apart easily. (Alternatively, braise on the stovetop over low heat or cook on low in a slow cooker for 8 hours.)

Shred and finish with BBQ sauce

Remove the pork to a large bowl and reserve braising liquid. Use two forks to shred the meat into bite-sized strands. Skim off excess fat from the braising liquid and stir 1 cup of BBQ sauce into about 1/2 cup of the strained braising liquid to loosen it. Mix the sauce into the shredded pork until well coated. Taste and add more BBQ sauce if desired.

Crisp edges (optional)

For crispy bits, spread the sauced pulled pork in a shallow baking pan and broil for 3–5 minutes, watching closely, until some edges caramelize. Remove from broiler.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt and black pepper. Whisk until smooth and taste; adjust seasoning. Refrigerate at least 15 minutes to let flavors meld. Keep chilled until assembly.

In a large bowl combine shredded green and red cabbage, shredded carrot and chopped parsley. In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 20 minutes so flavors meld. Drain any excess liquid before assembling sandwiches.

Toast buns: heat a skillet or griddle over medium heat. Butter cut sides of the buns and toast buttered sides until golden, 1–2 minutes.

Build sandwiches: spread about 1 tablespoon garlic aioli on the bottom half of each bun. Pile about 1/2 cup (adjust to preference) of the hot BBQ pulled pork onto the aioli. Top with a slice or sprinkle of mozzarella (about 1 oz per sandwich). If you want melted cheese, place assembled open-faced sandwiches under a broiler for 30–60 seconds until the cheese melts and becomes slightly bubbly—watch closely. Add about 1/3 cup house slaw on top of the pork, then 2 dill pickle slices per sandwich. Spread a little aioli on the top bun and close the sandwich.

Serve immediately: serve warm with extra BBQ sauce on the side and any remaining slaw.