Pulled Pork Sandwich Plate W/ Sides Recipe

Prep and rub

Pat the pork shoulder dry with paper towels. Rub the surface with yellow mustard. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the spice mix all over the pork, pressing to adhere. Let rest 30 minutes at room temperature or refrigerate overnight for deeper flavor.

Slow cook (oven or slow cooker)

Oven method: Preheat oven to 300°F (150°C). Place pork in a heavy Dutch oven or roasting pan. Add apple cider vinegar and broth to the pan (do not pour over seasoning). Cover tightly with lid or foil and roast 3 to 4 hours, or until internal temperature reaches 195–205°F and meat pulls apart easily. Slow cooker: Place pork in slow cooker, add apple cider vinegar, broth and liquid smoke if using. Cook on low for 8–9 hours or high for 4–5 hours until very tender.

Rest and shred

Transfer pork to a cutting board and let rest 15 minutes. Reserve cooking liquid. Using two forks (or meat claws), shred the pork into bite-sized strands, discarding large pieces of fat. If pork seems dry, add 1/2 cup reserved cooking liquid and toss.

Sauce and finish

Warm barbecue sauce in a small saucepan or microwave. Add shredded pork to a bowl, pour about 3/4 cup warmed barbecue sauce over it and toss to coat. Taste and add more sauce or a splash of reserved cooking liquid to reach desired moisture and flavor. Keep warm until assembly.

Toast buns

Heat a skillet over medium heat. Spread softened butter on cut sides of buns. Toast buttered sides in skillet until golden, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Assemble sandwiches

Place a generous portion (about 1/2 cup) of sauced pulled pork on each bottom bun. Top with 3–4 tablespoons coleslaw and 2 pickle slices. Place top bun and serve immediately.

Cook aromatics and bacon

In a medium saucepan over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove some bacon fat if excessive, leaving about 1 tablespoon. Add diced onion and cook until softened and translucent, about 4–5 minutes.

Combine and simmer

Add drained beans, ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt and black pepper to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, partially covered, 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Stir in cooked bacon (reserve a little for garnish if desired). Adjust seasoning to taste.

Toss salad

In a large bowl, combine mixed greens, halved cherry tomatoes and sliced cucumber. Whisk together olive oil, red wine vinegar, salt and black pepper and drizzle over salad. Toss gently to coat. Serve immediately alongside sandwiches and beans.