Pulled Pork Sandwich Recipe

Prep and sear

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub the spice mix all over the pork. Heat vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until nicely browned to build flavor, then remove and set aside.

Braise

Lower heat to medium, add the sliced onion to the pot and sauté 3–4 minutes until softened. Deglaze with apple cider vinegar, scraping up browned bits. Return the pork to the pot, add the stock (enough to come about 1/3 up the side of the pork) and bring to a gentle simmer. Cover tightly and transfer to the oven. Braise for 3–3.5 hours, or until the pork is fork-tender and pulls apart easily.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Reserve braising liquid. Using two forks or meat claws, shred the pork into bite-sized strands, discarding large pieces of fat as desired. Skim fat from the braising liquid, then stir 1/2 cup of the strained liquid into the shredded pork to keep it moist. Taste and adjust seasoning with salt and pepper. Keep warm.

While pork braises, combine ketchup, maple syrup, whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, minced garlic, crushed red pepper (if using), salt and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 8–10 minutes until slightly reduced and glossy. Taste and adjust heat/sweetness. Remove from heat and let cool slightly.

Mixing with pork: Reserve about 3/4 cup of sauce per pound of finished shredded pork (adjust to taste). Toss shredded pork with desired amount of warm sauce so the meat is evenly coated but not swimming — enough to be moist and saucy for sandwiches.

In a small bowl whisk together mayonnaise, Sriracha, lime juice, smoked paprika and salt until smooth. Taste and adjust heat or lime. Refrigerate until assembly.

In a large bowl combine shredded green and red cabbage, grated carrot and sliced green onion. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour dressing over cabbage mixture and toss until evenly coated. Let sit refrigerated 15–30 minutes to allow flavors to meld and for the slaw to stay crisp.

Toast buns: Heat a skillet or griddle over medium heat. Butter cut sides of the buns lightly and toast, buttered side down, until golden, about 1–2 minutes. Keep warm.

Build sandwich: Spread about 1 tablespoon spicy mayo on the bottom bun. Pile 4–6 ounces (about 1/2 cup tightly packed) of sauced pulled pork onto the bun. Top with a generous handful (about 1/3–1/2 cup) of crunchy slaw, then 2 pickle slices (or more to taste). Spread a little spicy mayo on the top bun and close sandwich. Repeat for remaining buns.

Serve immediately with fries on the side.

Cook fries according to package instructions or fry/roast fresh fries until crisp and golden. Season with salt immediately after cooking. Serve alongside sandwiches.