#1 Special Recipe

Prep and Season

Pat the 1 lb of meat dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar in a small bowl. Rub the spice mix evenly over all sides of the meat. Let sit 10–15 minutes at room temperature while you preheat the pan or oven.

Sear (optional for extra flavor)

Heat 1 tablespoon olive oil in a heavy skillet or Dutch oven over medium-high heat. When shimmering, add the meat and sear 2–3 minutes per side until golden brown. This step is optional but improves flavor.

Braise or Roast

Add 2 tablespoons apple cider vinegar and 1 cup chicken broth (or water) to the pot. If using an oven-safe pan, bring to a simmer on the stovetop, cover tightly and transfer to a 325°F (160°C) oven. Cook until the meat is fork-tender: about 1 to 1¼ hours for pork shoulder; chicken or turkey will take ~35–45 minutes depending on cut; ham (pre-cooked) needs only 20–30 minutes to warm through. Alternatively, simmer gently on the stovetop, covered, for the same approximate times. Check after 30 minutes and add more liquid if needed to keep from drying.

Shred and Sauce

When meat is tender, remove it to a cutting board or bowl. Use two forks to shred into bite-sized pieces. Skim or discard any excess fat from the cooking liquid, then stir in about 1 cup barbecue sauce (or to taste) into the shredded meat. Return to the pot and simmer 5–10 minutes on low so the sauce is absorbed and the mixture is hot. Taste and adjust seasoning (salt, pepper, or more BBQ sauce) as needed.

While the meat finishes, split the 8 buns and butter the cut sides with the 2 tablespoons butter.

Heat a large skillet or griddle over medium heat. Toast the buns, buttered side down, until golden brown, about 1–2 minutes. Keep warm wrapped in foil.

For each sandwich, pile a generous portion of the sauced shredded meat onto the bottom bun, top with a tablespoon of coleslaw (see below) or place coleslaw on the side per the menu, add pickle slices if desired, then sandwich with the top bun.

In a medium bowl combine shredded cabbage (2 cups) and grated carrot (1/2 cup).

In a small bowl whisk together mayonnaise (3 tbsp), apple cider vinegar (1 tbsp), sugar (1 tsp), Dijon mustard (1/2 tsp), celery seed (1/4 tsp, optional), salt (1/2 tsp) and black pepper (1/4 tsp) until smooth.

Pour dressing over the cabbage and carrot and toss until evenly coated. Refrigerate at least 15 minutes to let flavors marry. This yields roughly a half-pint (about 1–1¼ cups).

If using canned baked beans, pour into a small saucepan with optional chopped onion (1/4 cup) and 1 tablespoon brown sugar or molasses. Heat over medium-low, stirring occasionally, until simmering and warmed through, about 8–10 minutes. Adjust seasoning and sweetness to taste. This yields approximately one pint (about 2 cups).

Divide the prepared sandwiches among 3–4 people (8 buns total). Plate each portion with a half-pint of coleslaw (serve as a scoop on the side or on the sandwich per preference) and a pint side of baked beans. Leftover sauced meat can be refrigerated for up to 3–4 days.