Bbq Pulled Pork Shoulder Sandwich Recipe

Season

Pat the pork shoulder dry with paper towels. Rub evenly with kosher salt, black pepper, smoked paprika, garlic powder and onion powder.

Sear

Heat 1 tablespoon vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Once shimmering, sear the pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Braise

Reduce heat to medium. Pour in 2 cups stock, scraping up browned bits. Stir in 1 tablespoon apple cider vinegar and 2 tablespoons brown sugar. Return pork to the pot, cover with a tight-fitting lid, and either simmer on the stovetop over low heat or transfer to a preheated 300°F (150°C) oven. Braise until fork-tender, about 3 to 3½ hours (internal temp ~195–205°F). Check once and add a bit more stock if liquid gets too low.

Shred & Sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat, discarding excess fat pieces. Transfer shredded pork back to the pot with remaining braising liquid; stir in the prepared BBQ sauce and 1 tablespoon apple cider vinegar and 1 teaspoon hot sauce if using. Warm gently over low heat for 10 minutes to let flavors meld. Taste and adjust salt or vinegar.

If using store-bought sauce, mix 1 cup prepared BBQ sauce with 1 tablespoon apple cider vinegar and optional 1 teaspoon hot sauce in a small saucepan. Warm over low heat for 5 minutes to blend flavors before adding to shredded pork (see Braised Pulled Pork: Shred & Sauce).

Slice the large yellow onion into 1/4-inch rings. Heat 1 tablespoon vegetable oil and 2 tablespoons unsalted butter in a medium skillet over medium heat. Add onion rings and cook, stirring occasionally, until softened and starting to brown, about 10 minutes.

Stir in 1 tablespoon brown sugar and 1 teaspoon soy sauce, reduce heat to medium-low and continue to cook until onions are deeply caramelized, another 8–10 minutes. Toward the end, increase heat briefly to crisp the edges, stirring to avoid burning, about 1–2 minutes. Season with 1/2 teaspoon kosher salt. Remove from pan and keep warm. These will be soft with some crispy edges to add texture on the sandwich.

In a large bowl combine 3 cups shredded green cabbage, 1 cup grated carrot and 2 tablespoons sliced green onion.

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour dressing over vegetables and toss until evenly coated. Chill at least 15 minutes to let flavors marry. Taste and adjust seasoning before assembling sandwiches.

In a small bowl combine 1/2 cup mayonnaise, 2 cloves minced garlic, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon kosher salt and a pinch of black pepper. Whisk until smooth. Taste and adjust acidity or garlic level. Keep refrigerated until ready to assemble.

Toast buns: heat a skillet over medium, spread butter on cut sides of 6 buns and toast until golden, about 1–2 minutes.

Rewarm the pulled pork if needed over low heat with its sauce so it’s hot and saucy.

On the bottom bun spread about 1 tablespoon garlic aioli. Pile 4–5 ounces (about 1/2 cup) warm pulled pork on top. Spoon a little extra BBQ sauce if desired.

Place a portion (about 1 ounce) of mozzarella cheese on the hot pork so it softens from the heat. Top with a generous tablespoon of braised crispy onions and about 1/3 cup house slaw.

Add 2 pickle slices, then crown with the toasted top bun. Serve immediately while warm.

Makes 6 sandwiches. Optional: serve with extra BBQ sauce on the side and kettle chips or fries.