Slow Roasted Pork Sandwich Recipe
Make Slow Roasted Pork Sandwich Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
For Serving / Sandwich Assembly
Method
Pork and Marinade
- 1
Prepare the pork
Pat the pork shoulder dry with paper towels. Trim any excessive external fat, leaving a thin layer for flavor. Place pork on a cutting board or in a shallow dish.
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and dried oregano. Mix thoroughly so spices are evenly distributed.
- 3
Apply rub and marinate
Rub the olive oil evenly over the pork shoulder, then massage the dry rub all over the meat, pressing it into any crevices. Place the pork in a covered container or wrap in plastic and refrigerate for at least 2 hours and up to overnight for deeper flavor.
- 4
Prepare for slow roasting
Remove the pork from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 275°F (135°C). In a roasting pan or Dutch oven, scatter the sliced onion and smashed garlic across the bottom. Pour the chicken broth and apple cider vinegar into the pan. Add thyme sprigs on top of the onions.
- 5
Roast slowly
Place the pork shoulder on top of the onions, fat side up. Cover tightly with a lid or foil. Roast in the preheated oven for 4 to 5 hours, or until the internal temperature at the thickest part reaches 195–205°F (90–96°C) and the meat is very tender and shreddable. Check liquid after 2.5 hours; if pan is dry, add up to 1/2 cup additional broth or water to maintain moisture.
- 6
Rest and shred
Remove the pork from the oven and transfer to a cutting board. Let rest, covered loosely, for 20 minutes. Use two forks or meat claws to shred the pork into bite-size pieces. Reserve 1/2 cup of the roasting pan juices; mix a few tablespoons into the shredded pork to keep it moist and flavorful. Season to taste with additional salt and pepper if needed.
For Serving / Sandwich Assembly
- 7
Prepare rolls and toppings
Slice sandwich rolls horizontally. Spread a thin layer of butter on cut sides. Heat a large skillet or griddle over medium heat. Toast the rolls butter-side down until golden brown, about 1–2 minutes.
- 8
Assemble sandwiches
Mound approximately 1/2 cup to 3/4 cup (about 4–5 ounces) of warm shredded pork onto the bottom half of each roll. Spoon a little of the reserved pan juices over the pork if desired. Add a slice of cheese on top of the pork so it softens from the heat. Top with pickled red onions or dill pickles and 2–3 tablespoons of prepared coleslaw if using. Spread spicy mayonnaise or mustard on the top half of the roll and close the sandwich.
- 9
Optional finish
For an extra melty, pressed sandwich, place assembled sandwiches under a hot skillet or in a panini press for 1–2 minutes until cheese is melted and the sandwich is compacted. Serve immediately.