Bbq Pork Sandwich Recipe

Season and cook

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. Rub the pork evenly with kosher salt (reserve a pinch). Place pork in a roasting pan fat-side up. Add minced garlic, liquid smoke, and 1 cup water to the pan. Cover tightly with aluminum foil or a lid.

Slow roast

Roast for 3 to 3.5 hours, or until pork is very tender and shreds easily with forks (internal temperature ~195–205°F / 90–96°C). Check after 2.5 hours and add a splash of water if the pan looks dry.

Shred and finish

Remove pork from oven and let rest 10 minutes. Using two forks, shred the pork, discarding excess fat. Mix shredded pork with 3/4 to 1 cup of the BBQ sauce (see BBQ Sauce section) to coat; reserve remaining sauce for serving. Taste and adjust salt if needed.

If using store-bought sauce, pour into a bowl and stir in brown sugar and hot sauce to taste. If making your own, warm 1 cup sauce in a small saucepan over low heat, whisk in brown sugar and hot sauce until smooth. Keep warm for coating pork and serving.

In a large bowl combine shredded green cabbage, purple cabbage, and shredded carrot. Add drained pineapple tidbits and toss gently.

In a small bowl whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Refrigerate at least 15 minutes before serving to meld flavors.

Split buns and spread a thin layer of softened butter on cut sides. Heat a skillet over medium heat or preheat broiler. Toast buns butter-side down in skillet 1–2 minutes until golden, or under broiler 30–60 seconds watching closely.

To assemble each sandwich: place a generous portion (about 4–5 oz) of BBQ-coated pulled pork on bottom bun, top with 1/3 to 1/2 cup Hawaiian slaw, spoon extra BBQ sauce if desired, then cap with top bun. Serve immediately with rice and house sauce on the side.

Rinse rice in a fine-mesh sieve under cold water until water runs mostly clear. Combine rinsed rice, 2.25 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

In a small saucepan combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix cornstarch with 1 tablespoon water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and cool slightly. Transfer to a small serving bowl. Use as a dipping sauce for the sandwich or to drizzle over rice.