Broham (pulled Pork) Or El Toro® (tri-tip) Sandwich Recipe

Trim and rub

Trim excess large exterior fat from the pork shoulder, leaving some fat for moisture. In a small bowl combine 2 tbs kosher salt, 2 tsp black pepper, 2 tbs paprika, 2 tbs brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder and 1 tsp dry mustard. Rub the mixture all over the pork, pressing to adhere.

Sear

Heat 2 tbs vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the pork on all sides, 2–3 minutes per side, until a light crust forms.

Braise

Add 1 cup apple cider vinegar and 2 cups chicken or pork stock to the pot, scraping up any browned bits. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven. Cook until pork is fork-tender and easily pulls apart, about 3.5–4.5 hours depending on size. Alternatively, cook on low in a slow cooker for 8–10 hours.

Pull and sauce

Remove pork and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding excess fat. Stir in 1 cup barbecue sauce and 1/4 cup of braising liquid (or more to reach desired moisture). Taste and adjust seasoning with salt or more BBQ sauce.

Keep warm

Keep pulled pork warm in a covered pan over low heat or in a warming drawer until ready to serve. Reheat gently if needed to serving temperature.

Season

Pat tri-tip dry. Rub with 1 tbsp olive oil, then season evenly with 1 tbsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Let rest at room temperature 30–45 minutes to take the chill off.

Sear and roast

Preheat oven to 425°F (220°C). Heat a cast-iron skillet or grill pan over high heat until smoking. Sear tri-tip 2–3 minutes per side to develop a deep brown crust. Transfer to the oven and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 15–25 minutes depending on thickness. For medium, target 135°F (57°C).

Rest and slice

Transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes. Slice thinly across the grain into strips suitable for piling on a sandwich.

Serve

Toss sliced tri-tip with a little extra barbecue sauce if desired before assembling sandwiches.

If using canned baked beans, pour into a saucepan over medium heat. Add 1/4 cup brown sugar, 2 tbs ketchup or BBQ sauce, and 1 tbsp apple cider vinegar. Stir and simmer 10–15 minutes until warmed and slightly thickened. Adjust sweetness and seasoning to taste.

In a large bowl combine 6 cups shredded cabbage and 1 cup shredded carrot. In a separate bowl whisk together 1 cup mayonnaise, 2 tbs apple cider vinegar, 2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Chill at least 30 minutes before serving to let flavors meld.

Cook diced Yukon gold potatoes in salted boiling water until tender, 10–12 minutes. Drain and cool slightly. In a bowl combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1/4 cup finely chopped celery (optional), 2 tbsp chopped pickles or relish (optional), salt and pepper to taste. Fold potatoes into dressing. Chill before serving.

Cook elbow macaroni to al dente according to package instructions. Drain and rinse under cold water to stop cooking. In a bowl combine 3 tbs mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 cup finely diced red onion, salt and pepper. Toss pasta with dressing and chill at least 30 minutes.

Cut russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with towels. Heat 3–4 cups vegetable oil in a heavy pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, 2–4 minutes. Drain, season with 1 tsp salt, and serve hot.

Split buns and, if desired, toast briefly on a grill or in a skillet. For Broham: Pile 4–6 oz (about 1/2 cup) warm pulled pork onto each bun, spoon extra BBQ sauce over top, and garnish with pickles and sliced onions as desired. For El Toro: Place 3–4 oz sliced tri-tip per sandwich on bun, add pickles/onion and BBQ sauce to taste.

Serve each sandwich with two selected sides (e.g., cole slaw and fries). Keep sides chilled or hot as appropriate and present immediately.