The Tan Pig Recipe

Season

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. Rub olive oil over the pork, then evenly coat with kosher salt, black pepper, smoked paprika, brown sugar and garlic powder. Let rest 15 minutes at room temperature.

Sear

Heat a heavy oven-safe pan or Dutch oven over medium-high heat. Sear the pork on all sides until a deep brown crust develops, about 3–4 minutes per side.

Braise

Add the halved onion, chicken or pork stock and apple cider vinegar to the pan. Bring to a simmer, cover with a lid and transfer to the oven. Braise until the pork is very tender and pulls apart easily, about 2.5–3 hours (time will vary by roast size). Check once after 1.5 hours and add a splash of stock if the pan becomes dry.

Shred & Finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks, pull the pork into shreds, discarding excess fat. Skim fat from the braising liquid and reserve 2–3 tablespoons, then mix with shredded pork to keep moist. Adjust seasoning with salt and pepper. Keep warm until assembly.

In a small bowl combine mayonnaise, minced garlic, lemon juice, black truffle oil, salt and black pepper. Whisk until smooth and taste; add another 1/4 teaspoon truffle oil if you want a stronger truffle note. Refrigerate at least 15 minutes so flavors meld.

Make Chimichurri Dressing

In a bowl whisk together red wine vinegar, olive oil, minced garlic, chopped parsley, chopped cilantro, red pepper flakes, salt and black pepper until emulsified.

Toss Slaw

In a large bowl combine thinly sliced green cabbage, red cabbage and grated carrot. Pour the chimichurri dressing over the vegetables and toss to coat evenly. Taste and adjust salt or vinegar as needed. Let sit 10–20 minutes to soften slightly.

In a blender or with an immersion blender combine sour cream, roasted red chiles, lime juice, honey and salt. Blend until smooth and uniform. Adjust chile level to taste — add a bit more roasted chile for heat or a splash of water to thin if too thick. Chill until ready to assemble.

Butter the cut sides of ciabatta rolls if desired. Toast in a skillet or under a broiler until golden-brown and crisp, about 1–2 minutes per side.

Spread about 1 tablespoon black truffle aioli on the bottom half of each ciabatta. Pile 4–5 oz (roughly 1/2 cup) warm pulled pork onto the aioli layer. Spoon 2 tablespoons chimichurri coleslaw over the pork. Drizzle 1 tablespoon red chile crema on top of the coleslaw (or more to taste).

Close the sandwich with the top half of the roll and finish by sprinkling about 1 tablespoon grated Parmigiano-Reggiano over the exposed filling so it melts slightly from the warm pork. Serve immediately.