The Parm Pig Recipe

Season and Sear

Pat the pork shoulder dry. In a small bowl, mix brown sugar, smoked paprika, cumin, kosher salt and black pepper and rub evenly over the pork. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side.

Braise

Add the quartered onion and smashed garlic to the pot around the pork. Pour in apple cider vinegar and stock to come about 1/3 up the side of the pork. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven, or reduce heat to low on the stovetop. Braise until fork-tender, about 3–3.5 hours.

Shred and Sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Skim and reduce the braising liquid on the stovetop until slightly thickened (optional), then stir in 1 cup tangy BBQ sauce and return shredded pork to the pot to coat. Keep warm on low while you prepare other components.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon black truffle oil, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust truffle oil or lemon to balance richness. Refrigerate until assembly.

In a large bowl combine shredded green and red cabbage, shredded carrot and chopped parsley. In a separate small bowl whisk together minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over the slaw and toss thoroughly. Taste and adjust seasoning. Let sit at least 15 minutes for flavors to meld.

Whisk together 1/2 cup sour cream, 1 teaspoon finely chopped chipotle or adobo, 1 teaspoon lime juice, 1/4 teaspoon smoked paprika and 1/8 teaspoon salt until smooth. Thin with a splash of water or more lime if needed to reach a drizzleable consistency. Refrigerate.

Combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, chopped basil, chives, 1 teaspoon lemon juice and anchovy paste (if using) in a bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and bright green. Chill until ready to use.

Preheat a skillet or griddle over medium heat. Brush cut sides of ciabatta with olive oil or softened butter. Toast cut sides until golden and crisp, about 2 minutes per side (or use a broiler on low for 1–2 minutes).

Spread about 1 tablespoon black truffle aioli on both cut faces of each toasted ciabatta half. Pile a generous portion (about 3/4 - 1 cup) of tangy pulled pork onto the bottom half. Spoon 2–3 tablespoons chimichurri coastal coleslaw over the pork to add brightness and crunch.

Drizzle 1–2 teaspoons spicy red chile crema in a zigzag across the slaw, then dot or spoon 1–2 tablespoons green goddess alongside for herbaceous contrast. Finish with a healthy grate of Parmesan (about 2 tablespoons per sandwich) over the top, and sprinkle with chopped cilantro or parsley if desired.

Close sandwiches, press lightly, slice in half and serve immediately. Offer extra BBQ sauce, crema and aioli at the table.