Bbq Broham Recipe

Make the dry rub

In a small bowl combine kosher salt, dark brown sugar, smoked paprika, ground black pepper, garlic powder, onion powder, ground cumin and chili powder. Mix thoroughly to form an even rub.

Season the pork

Pat pork shoulder dry with paper towels. Rub olive oil over the surface, then massage the dry rub all over the pork, pressing it into crevices. Let sit at room temperature for 30 minutes or refrigerate for up to 12 hours (overnight preferred) covered.

Slow-cook (oven or slow cooker)

Oven method: Preheat oven to 135°C (275°F). Place pork in a roasting pan fat-side up. Pour 240 ml water and 120 ml apple cider vinegar into the pan to keep humidity. Cover tightly with foil. Cook until internal temperature reaches 93–96°C (200–205°F), about 5–6 hours for a 2 kg shoulder. Slow cooker method: Place pork in slow cooker with water and vinegar, cook on low for 8–9 hours until it pulls apart easily.

Rest and pull

Remove pork and tent with foil. Let rest 20–30 minutes. Using two forks or meat claws, pull the pork into shreds, discarding excess fat. Skim pan juices: reserve about 120 ml for moistening the pork and for finishing on the grill.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using) and 60 ml water in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm or cool for storage.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth. Pour dressing over vegetables and toss to coat. Chill at least 30 minutes so flavors meld. Taste and adjust seasoning before assembling sandwiches.

Preheat a grill or grill pan to medium-high. Lightly oil the grill grates or pan. Split buns and brush cut sides with melted butter if desired. Toast buns cut-side down on the hot grill 1–2 minutes until golden and slightly charred; remove and keep warm.

Finish the pulled pork on the grill for a charred edge: heat a cast-iron griddle or the grill to high. Toss pulled pork with about 120 ml reserved pan juices and 60–80 ml of the prepared BBQ sauce to moisten (reserve additional sauce for serving). Spread the pork on a foil tray or cast-iron pan and place on the grill or directly toss briefly on the hot grates with a perforated pan for 2–3 minutes, turning once, until edges develop light char and caramelization. Watch carefully to avoid burning.

Assemble sandwiches: place 1/3 to 1/2 cup coleslaw on the bottom half of each toasted bun, top with 150–200 g (about 1 packed cup) of pulled pork, drizzle additional BBQ sauce to taste, and finish with the top bun.