Pulled Pork Provaceteur Recipe

Prepare and rub

Trim excess fat from the pork shoulder leaving a thin layer for flavor. Pat pork dry. Spread yellow mustard over the entire surface to help the dry rub adhere. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mix all over the pork, coating evenly. Let rest at room temperature 30 minutes or refrigerate up to overnight.

Smoke or roast the pork

Preheat smoker to 225°F (107°C). If using a grill, set up for indirect heat at the same temperature and add soaked wood chips to the coals or in a smoker box. Place pork on the smoker/grill fat side up and insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 3 lb shoulder (time varies with size). Every hour or two, spritz or mop with a mixture of apple cider vinegar, apple juice and water to maintain moisture and build bark.

Rest and pull

When pork reaches target temperature, remove from heat and wrap loosely in foil. Let rest 30–45 minutes. Unwrap, reserve any accumulated juices, and using two forks or meat claws, shred the pork into bite-sized strands. Mix in a few tablespoons of reserved juices or finished barbecue sauce to moisten; adjust seasoning to taste.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce and smoked paprika in a small saucepan. Simmer over medium-low heat 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust sweetness or acidity. Toss pulled pork with 1/3–1/2 cup sauce for a sticky finish, or serve sauce on the side.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate bowl whisk together mayonnaise, apple cider vinegar, milk or buttermilk, Dijon mustard, powdered sugar, celery seed, kosher salt and black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat evenly. Chill at least 30 minutes to meld flavors. Taste and adjust salt or acidity just before assembling sandwiches.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). While oil heats, toss the very thinly sliced onions in a large bowl with flour, cornstarch, salt and pepper until evenly coated. Shake off excess flour. Fry onions in small batches, spreading them out in the oil so they crisp rather than steam. Fry 2–4 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season lightly with salt. Let cool; they will crisp further.

Split brioche buns and brush cut sides with melted butter. Toast on a griddle or in a skillet over medium heat until golden, 1–2 minutes per side. Place a generous heap (about 4–5 oz) of pulled pork on the bottom bun, spoon a little extra barbecue sauce if desired, top with a large scoop (about 1/2 cup) of chilled creamy coleslaw, add a handful of crispy fried onions for crunch and sliced pickles. Finish with chopped parsley if using and crown with the top bun. Serve immediately.