Pulled Pork Sandwich Plate Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix until even.

Season pork

Pat the pork shoulder dry with paper towels. Rub the vegetable oil all over the surface, then evenly coat with the dry rub, pressing it into crevices.

Sear (optional)

Heat a large Dutch oven or heavy pot over medium-high heat. When hot, sear the pork 3-4 minutes per side until browned. This step adds flavor but can be skipped for slow-cooker method.

Braise

Reduce heat to medium. Add apple cider vinegar, mustard and stock to the pot (or add to slow cooker). Bring liquid to a simmer, then cover and transfer to a 300°F (150°C) oven and braise for 3 to 3 1/2 hours until the pork is fork-tender and easily shreds. If using a slow cooker, cook on low for 7-8 hours.

Shred and sauce

Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred meat, discarding any large chunks of fat or bone. Skim fat from cooking liquid and reserve 1/3 cup. Mix shredded pork with reserved cooking liquid and barbecue sauce; taste and adjust seasoning with salt or a splash of vinegar for brightness.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Chill at least 30 minutes to let flavors meld. Just before serving, taste and adjust seasoning.

Prepare potatoes

Cut potatoes into fries or wedges about 1/2-inch thick. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with towels.

Heat oil and fry

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Working in batches so oil temperature stays consistent, fry potatoes 4-6 minutes until golden and tender. Remove with a slotted spoon to a paper towel-lined tray.

Season

While still hot, toss fries with salt and paprika. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Toast buns

Preheat broiler or skillet. Lightly butter cut sides of buns. Toast under broiler or in a hot skillet until golden, 1-2 minutes.

Assemble sandwiches: Pile 1/2 to 3/4 cup of pulled pork onto each bottom bun, spoon additional barbecue sauce if desired, top with a scoop (about 1/3 cup) of coleslaw and a few pickle slices, then place top bun. Serve each sandwich with a generous portion of fries and a side of extra coleslaw.

Estimated plating: The recipe yields 6 sandwiches. Plate with approximately 1 cup fries and 1/3 to 1/2 cup coleslaw per serving. Offer extra barbecue sauce and pickles on the side.