Bbq Pulled Pork Recipe

Prepare pork and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub the spice mixture all over the pork, pressing to adhere.

Marinate

Place the rubbed pork in a large bowl or resealable bag. Whisk together apple cider vinegar, apple juice, yellow mustard and worcestershire sauce and pour half over the pork. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Braise the pork

Preheat oven to 300°F (150°C). Place the pork in a Dutch oven or roasting pan. Add the water or low-sodium chicken stock to the pan (not over the rub) to provide moisture. Cover tightly with lid or foil and roast for 3 to 3.5 hours, until pork is very tender and pulls apart easily with forks (internal temp should be ~195–205°F for ideal shredding). Check after 2.5 hours and add a splash of water if pan is dry.

Shred and finish with sauce

Remove pork to a large tray and let rest 10 minutes. Using two forks, shred the meat, discarding excess fat and bone. Transfer shredded pork to a bowl and stir in 3/4 of the prepared BBQ sauce (reserve some for serving). Keep warm in a low oven (200°F / 95°C) or on the stovetop over very low heat until assembly.

Combine ketchup, brown sugar, apple cider vinegar, molasses, smoked paprika, minced garlic, hot sauce, salt and pepper in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness). Remove from heat and let cool slightly.

Separate the thinly sliced onion rings into individual strands. In a medium bowl whisk together flour, cornstarch, salt and black pepper. Toss the onion strips in the flour mixture until evenly coated, shaking off excess.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the coated onions in batches for 1–2 minutes, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm and crisp; avoid stacking to prevent sogginess.

Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1–2 mm). Place slices in a bowl of cold water and swish to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Working in small batches, fry potato slices for 2–3 minutes, stirring gently, until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined sheet and immediately season with fine sea salt and optional black pepper. Allow chips to cool and crisp further while finishing other batches.

In a mixing bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, black pepper and celery seed if using. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Chill in the refrigerator for at least 20 minutes to let flavors meld.

Brush the cut sides of brioche buns with softened butter and toast in a skillet or under a broiler until lightly golden, about 1–2 minutes.

To assemble each sandwich: place a generous portion (about 6–8 oz) of warm shredded BBQ pulled pork on the bottom bun. Spoon a little reserved BBQ sauce over the pork if desired. Top with a handful of crispy fried onions, 2 pickle slices (optional) and a spoonful of coleslaw either on top of the pork or served on the side. Cap with the top bun.

Serve each sandwich with a portion of house-made potato chips and an extra side of coleslaw. Provide additional BBQ sauce for drizzling.