Broham (pulled Pork) Sandwich Recipe

Prepare rub and season pork

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and chili powder. Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then massage the dry rub evenly over the entire piece of meat, pressing it into crevices. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp 1 hour before cooking).

Braise (oven) method

Preheat oven to 300°F (150°C). In a large Dutch oven or roasting pan, place the pork fat-side up. Pour apple cider vinegar, stock, and mustard into the pan around (not over) the pork to keep the rub intact. Cover tightly with a lid or heavy foil. Roast for about 3 to 4 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender. Check after 2.5 hours and add a splash of liquid if pan is dry.

Slow cooker (alternative)

Place the seasoned pork in a 6-quart slow cooker. Pour apple cider vinegar, stock, and mustard around the pork. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until meat shreds easily with tongs.

Rest and shred

Remove pork to a cutting board and let rest for 15–20 minutes. Reserve cooking liquid. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large chunks of fat. Skim fat from the reserved liquid and stir a few tablespoons into the shredded pork to keep it moist. Season to taste with additional salt and pepper if needed.

In a small saucepan over medium heat combine the BBQ sauce, honey, apple cider vinegar, hot sauce, and Worcestershire sauce. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until slightly thickened and glossy. Taste and adjust balance of sweet/spicy/acid as desired.

Toss sauce with shredded pork: Add 3/4 cup of the warm Broham sauce to the shredded pork and gently toss to coat. Reserve extra sauce for serving at the table. If pork seems dry, add more reserved cooking liquid or additional sauce until the desired juiciness is reached.

In a large bowl combine shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to combine. Taste and adjust seasoning. Refrigerate the slaw at least 20 minutes to let flavors meld. Drain any excess liquid before assembling sandwiches.

Toast buns: Spread softened butter on cut sides of the buns. Heat a skillet over medium heat or use a griddle. Toast buns butter-side down until golden, 1–2 minutes.

Build the Broham sandwich: Pile 3/4 to 1 cup of sauced pulled pork onto the bottom bun. Top with a generous spoonful of slaw, add sliced pickles if using, and drizzle a little reserved Broham sauce over the slaw for extra flavor. Garnish with cilantro or parsley if desired. Cap with the top bun.

Serve: Serve immediately with extra sauce on the side and additional pickles or fries. Leftover pork keeps well refrigerated for 3–4 days and reheats gently in a skillet with a splash of reserved cooking liquid or additional BBQ sauce.