Slow Roasted Pork Shoulder Sandwich Recipe

Prepare and season pork

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the pork all over with olive oil, then massage the spice mixture into all surfaces of the meat.

Roast low and slow

Place the halved onion cut-side down in the bottom of a heavy roasting pan or Dutch oven to act as a rack. Set the pork shoulder on top. Pour the chicken stock into the pan (not over the pork) to keep the environment moist. Cover tightly with a lid or aluminum foil and roast in the preheated oven for 4 to 5 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and shreds easily.

Brown the exterior (optional)

If you want a crispier exterior, remove the cover for the last 20–30 minutes of roasting and increase the oven to 425°F (220°C) to brown. Watch closely to avoid burning.

Rest and shred

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest 20 minutes. Use two forks or meat claws to shred the pork, discarding excess fat and bone. Reserve 1/2 cup of the pan juices and mix with shredded pork to keep it moist; season to taste with additional salt and pepper if needed.

While the pork roasts, combine rice vinegar, water, sugar, and kosher salt in a bowl or measuring cup. Stir until the sugar and salt dissolve. Add red pepper flakes if using.

Place julienned carrots, daikon, and cucumber in a nonreactive bowl or jar. Pour the pickling liquid over the vegetables so they are just submerged. Press down to remove air pockets. Refrigerate for at least 30 minutes, preferably 1–2 hours, to develop flavor. Drain well before assembling sandwiches.

In a small bowl whisk together mayonnaise, Sriracha, lime juice, minced garlic, honey, and salt until smooth. Taste and adjust heat or salt. Refrigerate until ready to use; brings together flavors while pork rests.

Split rolls or buns and lightly butter cut sides if desired. Toast cut-side down in a skillet over medium heat until golden, or place under broiler 1–2 minutes. Keep warm.

Spread about 1 tablespoon of Sriracha aioli on both top and bottom of each roll. Pile shredded pork generously onto bottoms (about 4–5 ounces cooked pork per sandwich). Spoon a little reserved pan jus over the pork to keep moist.

Top pork with a generous handful (about 2–3 tablespoons) of drained pickled julienne vegetables and a few cilantro leaves. Close sandwich and press gently. Serve warm.