Mckinley Bbq Pork Sandwich Recipe

Season and sear

Pat the pork shoulder pieces dry. Mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder in a small bowl. Rub the spice mix evenly over the pork. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, sear pork on all sides until deeply browned, about 3–4 minutes per side. Work in batches if necessary to avoid crowding.

Braise

Reduce heat to medium. Add the quartered onion to the pot and nestle the seared pork back in. Pour in stock (or water) and apple cider vinegar and sprinkle brown sugar around the meat. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven, or reduce stovetop to maintain a low simmer. Cook until the pork is fork-tender and pulls apart easily, about 3–4 hours depending on size.

Shred and sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-size pieces, discarding excess fat. Skim and discard excess braising liquid or reserve 1/4 cup. Return shredded pork to the pot (or a clean saucepan). Add the Red Dog BBQ sauce and the reserved braising liquid if you like juicier meat. Warm over low heat, stirring, until the sauce is well absorbed and pork is heated through, about 10–15 minutes. Taste and adjust seasoning with salt and pepper if needed.

Make the dressing: In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, kosher salt and black pepper until smooth.

Combine vegetables: In a large bowl toss together shredded green cabbage, red cabbage and grated carrot. Pour the dressing over the vegetables and toss until evenly coated.

Rest and adjust: Chill the slaw at least 20–30 minutes to let flavors meld. Taste and adjust seasoning (salt, sugar, or vinegar) to preference just before assembling sandwiches.

Prepare rolls: Preheat a skillet or griddle over medium heat. Spread softened butter on the cut sides of each baguette roll. Toast buttered sides in the skillet until golden and crisp, about 2 minutes per side.

Assemble: Pile about 1 cup (about 4–5 oz) of warm Red Dog BBQ pulled pork onto the bottom half of each toasted roll. Spoon 1/2 cup of cole-slaw over the pork. Top with a slice of provolone cheese and cover with the top half of the roll. If you prefer the cheese melted, place assembled open sandwiches under a broiler or back in the skillet, covered, for 1–2 minutes until cheese softens and just melts.

Finish and serve: Optionally add pickles to taste. Serve immediately while pork is warm and rolls are crispy.