Gooey, Bbq Bomber Recipe

Prep pork and rub

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Rub the spice mix evenly all over the pork, pressing to adhere.

Sear (optional, for color)

Heat vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. When shimmering, sear the pork on all sides until well browned, about 3–4 minutes per side. Use tongs to rotate.

Braise

Add apple cider vinegar and 1 cup water to the pot (scrape up brown bits). Bring to a simmer, then cover with a tight-fitting lid. Transfer to a preheated 300°F (150°C) oven and braise until pork is very tender and pulls apart easily, about 3–3.5 hours. Alternatively, cook low in a slow cooker on low for 6–8 hours.

Shred and season

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding large bits of fat. Return shredded pork to the pot with braising juices; stir to combine. Taste and add additional salt or pepper if needed.

While the pork finishes, combine 1 cup barbecue sauce, honey, Worcestershire sauce and hot sauce (if using) in a small saucepan. Warm over low heat, stirring, until the honey is dissolved and the sauce is glossy, about 3–5 minutes. Reserve about 1/3 cup for brushing buns and mix the remaining with the shredded pork (start with 3/4 cup and add more to taste) so the pork is saucy but not soupy.

Prepare buns

Preheat broiler to high with an oven rack 6–8 inches from the element, or preheat oven to 425°F (220°C) if you prefer. Spread softened butter on cut sides of the brioche buns. Place buns cut-side up on a rimmed baking sheet. Lightly brush the tops with the reserved 1/3 cup glaze.

Assemble sandwiches

Pile a generous portion (about 1/2 cup) of the sauced shredded pork onto the bottom halves of the buns. Spoon a little extra sauce over the meat if desired. Top each with a mix of shredded cheddar and mozzarella (about 1/2 cup cheese mixture per sandwich). Add pickled jalapeños to taste and a sprinkle of sliced green onions.

Make it gooey

Place the baking sheet under the broiler for 2–4 minutes, watching constantly, until the cheese is melted, bubbling and beginning to brown at the edges. If using the oven at 425°F, bake 6–8 minutes until cheese is melted and buns are toasted.

Finish and serve

Top with bun tops and press lightly. Serve the Gooey, BBQ Bomber immediately with coleslaw on the side or tucked inside the sandwich for crunch and tang.