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Restaurants›Lincoln Square Pancake House - Irvington›Pulled Pork Platter Recipe

Pulled Pork Platter Recipe

Name: Lincoln Square Pancake House - Irvingtons Pulled Pork Platter Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb pork shoulder (bone-in or boneless); 2 tbs kosher salt; 2 tsp black pepper, freshly ground; 2 tbs brown sugar, packed; 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp cayenne pepper; 1 tbs vegetable oil; 1 medium yellow onion, halved; 1 cup chicken or pork stock; 2 tbs apple cider vinegar; 1 cup barbecue sauce (your choice); 3 cups green cabbage, thinly sliced; 1 cup carrot, shredded; 1 small red onion, very thinly sliced; 1 tbs mayonnaise; 1 tbs apple cider vinegar (for dressing); 1 tsp Dijon mustard; 1 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 6 pieces bread (buns or sliced country loaf); 2 tbs fresh parsley, chopped (optional garnish); 0.5 cup extra barbecue sauce

Inspired by Lincoln Square Pancake House - Irvington

Time4h 20m

Serves6

With bread and slaw

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Ingredients

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Pulled Pork

3 lb pork shoulder (bone-in or boneless)

2 tbs kosher salt

2 tsp Black pepper, freshly ground

2 tbs brown sugar, packed

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Ground cumin

1 tsp Cayenne pepper

1 tbs Tuscany sunflower oil

1 medium yellow onion, halved

1 cup chicken or pork stock

2 tbs Apple cider vinegar

1 cup barbecue sauce (your choice)

Slaw

3 cups green cabbage, thinly sliced

1 cup carrot, shredded

1 small red onion, very thinly sliced

1 tbs Mayonnaise

1 tbs apple cider vinegar (for dressing)

1 tsp Dijon mustard

1 tsp sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

To Serve

6 pieces bread (buns or sliced country loaf)

2 tbs fresh parsley, chopped (optional garnish)

1/2 cup extra barbecue sauce

Method

Pulled Pork

Prepare dry rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin and cayenne. Stir until uniform.

Season pork

Pat the pork shoulder dry with paper towels. Rub the vegetable oil over the surface, then massage the dry rub all over the pork, covering all sides. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring to room temperature before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat. When hot, add a thin film of oil and brown the pork on all sides, 3–4 minutes per side, until well caramelized. This step adds flavor but can be skipped if short on time.

Braise

Add the halved onion to the pot around the pork. Pour in the chicken or pork stock and apple cider vinegar (enough to come about 1 inch up the side of the meat). Cover the pot and transfer to an oven preheated to 300°F (150°C). Braise until the pork is fork-tender, 3 to 4 hours depending on size. Check once after 2 hours to ensure there is still liquid; add a splash of water or stock if it looks dry.

Shred and finish

Remove the pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the meat, discarding large pieces of fat and the bone if present. Skim excess fat from the cooking liquid in the pot, then return the shredded pork to the pot. Stir in 1 cup barbecue sauce and warm gently over low heat for 10 minutes so the flavors meld. Taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed.

Slaw

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

Combine slaw

In a large bowl toss sliced cabbage, shredded carrot and sliced red onion with the dressing until evenly coated. Let sit at least 15 minutes to soften the cabbage and blend flavors; refrigerate if making ahead (up to 4 hours). Taste and adjust seasoning.

To Serve

Assemble platter

Warm the bread (toast buns or slices) if desired. Arrange a portion of pulled pork on each plate, spoon extra barbecue sauce over the pork or serve on the side. Add a generous scoop of slaw alongside the meat. Garnish with chopped parsley if using.

Portioning

For a la carte plating serve roughly 8 oz (about 1/2 lb) of finished shredded pork per serving with 3/4 to 1 cup slaw and one bun or two slices of bread. Offer extra barbecue sauce on the side.