Dublin Pulled Pork Sandwich Recipe
Shredded Guinness Braised Pork, Apple Slaw, Bleu Cheese Crumbles, Fried Onion Strings on Brioche Bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Apple Slaw
Toppings
Method
Pulled Pork Preparation
- 1
Searing the Pork
In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, and cayenne pepper. Sear the pork on all sides until browned (about 5-7 minutes). Remove from pot and set aside.
- 2
- 3
Braising the Pork
Return the seared pork to the pot. Add Guinness beer, brown sugar, and paprika. Bring to a simmer, then cover and reduce heat to low. Cook for 4-5 hours until the pork is tender and shreds easily with a fork.
- 4
Apple Slaw Preparation
- 5
Mixing the Slaw
In a large bowl, combine shredded cabbage, grated carrot, and julienned apple.
- 6
Creating the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- 7
Combining Slaw and Dressing
Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
Assembly
- 8
Building the Sandwich
Slice the brioche buns in half. On the bottom half, add a generous portion of the Guinness braised pulled pork.
- 9
Adding Toppings
Top the pork with a scoop of apple slaw, sprinkle bleu cheese crumbles, and finish with fried onion strings.
- 10
Serving
Place the top half of the bun on the sandwich and serve immediately. Enjoy your Dublin Pulled Pork Sandwich!