Bbq Broham (pulled Pork Shoulder) Recipe

Trim and dry

Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Pat the pork very dry with paper towels.

Apply binder and rub

Coat the pork evenly with the yellow mustard. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mix thoroughly over the entire pork shoulder, pressing to adhere. Let rest for 30 minutes at room temperature or refrigerate overnight for deeper flavor (if refrigerated, bring to room temp for 1 hour before cooking).

Preheat and prepare

Preheat smoker or indirect grill to 250°F (120°C). If using a charcoal or gas grill, set up for indirect cooking and add soaked wood chips or chunks for smoke. Place a drip pan under the cooking grate and pour the chicken/pork stock and apple cider vinegar into the pan to maintain moisture.

Cook low and slow

Place pork fat-side up on the grill/smoker over indirect heat. Maintain 240–260°F (115–125°C). Cook until internal temperature reaches about 195–205°F (90–96°C) and the meat is tender and pulls apart easily. This typically takes 1.5–2 hours per pound; for a 6 lb shoulder expect 9–12 hours. Add charcoal/wood as needed to maintain temperature and smoke.

Wrap (optional)

When the pork reaches an internal temp of about 160–170°F (71–77°C) and a pronounced stall begins, remove and wrap tightly in aluminum foil or butcher paper with 1/4 cup of apple cider vinegar and 1/4 cup of stock to speed cooking and retain moisture. Return to heat and continue until 195–205°F (90–96°C).

Rest

Remove the pork from heat and let rest, still wrapped, for 45–60 minutes to redistribute juices.

Shred and mix

Unwrap and transfer pork to a large tray. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat. Skim any excess fat from pan juices. Toss shredded pork with 1 to 1 1/2 cups of BBQ sauce to coat lightly (reserve extra sauce for serving). If you prefer a more saucy sandwich, add up to 2 cups.

Optional char-grill: Preheat a hot grill portion to high. Lightly oil grates. Place a portion of the shredded pork in a shallow cast-iron skillet or on a perforated grill pan and char for 1–3 minutes per side to develop a caramelized crust, then toss with additional BBQ sauce. Alternatively, place larger pieces of the cooked shoulder onto the hot grill directly for quick searing to add char flavor before shredding. If using wood chips, add them to coals or smoker box during initial low-and-slow stage for a consistent smoke profile.

Prepare vegetables

Shred the green and red cabbage finely (use a mandoline or food processor for uniform texture). Shred or julienne the carrots and add to the cabbage in a large bowl.

Make dressing

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

Toss and chill

Pour the dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld. Drain any excess liquid before assembling sandwiches to avoid sogginess.

Warm buns

Just before serving, split brioche buns and toast cut sides on a hot griddle or in an oven at 350°F (175°C) for 3–5 minutes until lightly golden.

Build sandwich

Place a generous scoop (about 1/2 to 3/4 cup) of cole slaw on the bottom bun. Top with about 3/4 to 1 cup of shredded BBQ pulled pork. Drizzle with additional BBQ sauce to taste, add pickle slices and a sprinkle of chopped parsley if desired. Close with top bun and serve immediately with extra sauce on the side.

Catering note

For large-scale catering, hold shredded pork in a steam table pan at 145–155°F (63–68°C) with lids; keep cole slaw chilled separately and assemble to order to maintain crispness. Provide sauce on the side.