Pork Dip Recipe

Season and roast pork

Preheat oven to 325°F (160°C). Pat the pork shoulder dry. Mix kosher salt, black pepper, garlic powder and smoked paprika and rub all over the pork. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork on all sides until a deep golden crust forms, about 3–4 minutes per side. Transfer skillet to the oven and roast until internal temperature reaches 185°F (85°C) for tender shreddable meat, about 2 to 2½ hours depending on thickness. Remove from oven and rest 20 minutes.

Shave the pork

After resting, use two forks or a sharp chef’s knife to shave thin slices of the roast (not fully shredded — aim for thin, long slices). Keep warm in its juices while you prepare the au jus and other components.

Prepare rolls and cheese

Split the rolls lengthwise. If desired, toast cut sides under a broiler for 1–2 minutes until lightly golden. Arrange 2 oz (about 2–3 slices) aged cheddar on the bottom half of each roll so it can melt onto the warm pork when assembled.

Assemble sandwiches

Pile a generous portion (about 6–8 oz) of shaved pork onto the cheese-lined bottom halves. Top pork with house pickles (about 3 tablespoons per sandwich) and a small handful (about ½ cup) of arugula. Cap with the top roll. Wrap sandwiches tightly in foil if keeping warm or serve immediately with au jus for dipping.

In a small saucepan combine white vinegar, water, sugar, kosher salt and mustard seed. Bring to a simmer over medium heat just until sugar dissolves, about 2–3 minutes. Remove from heat and stir in dill fronds if using. Place cucumber slices in a jar or shallow container and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (best after 1 hour). Use 3–4 tablespoons of these pickles per sandwich.

While the pork rests, make the au jus. Pour stock and wine into a small saucepan and bring to a gentle simmer over medium heat. Add Worcestershire and soy sauce. Reduce for 6–8 minutes until slightly concentrated, tasting for seasoning.

If you want the jus slightly thicker, whisk cornstarch into cold water to make a slurry and gradually whisk into the simmering jus until it reaches a light coating consistency. Remove from heat and stir in butter until glossy. Keep warm until serving; pour into small dipping bowls.