Pulled Pork Sandwich Recipe

Prepare rub and pork

Preheat oven to 150°C (300°F). Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and ground mustard. Rub the pork all over with vegetable oil, then massage the spice rub evenly over the meat, pressing to adhere.

Sear

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the pork on all sides until deeply browned, about 4–6 minutes per side. This step adds flavor but can be skipped for a slower overnight roast.

Braise

Add chicken or pork stock and apple cider vinegar to the pot. Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Roast at 150°C (300°F) until the pork is fork-tender and easily pulls apart, about 4 to 5 hours for a 2.5 kg shoulder. Check after 3.5 hours and baste once if desired.

Rest and shred

Remove pork from oven and transfer to a cutting board. Allow to rest, covered loosely with foil, for 20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and any large knobby bones. Collect cooking juices: skim fat and reserve a few tablespoons to mix back into the shredded meat for moisture.

Finish

Taste and season shredded pork with additional kosher salt and pepper if needed. Optionally toss 1/2 to 3/4 cup of the Dijon Carolina BBQ sauce with shredded pork to coat lightly, reserving more sauce for serving.

In a small saucepan combine Dijon mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, hot sauce (if using), kosher salt and black pepper. Whisk to combine and bring to a gentle simmer over medium-low heat. Cook for 4–6 minutes, stirring often, to meld flavors and slightly thicken. If sauce is too thick, whisk in water 1 tablespoon at a time to reach a spoonable consistency. Remove from heat and cool slightly. Sauce can be made up to 3 days ahead and refrigerated.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring apple cider vinegar, water, sugar and kosher salt to a simmer, stirring until sugar dissolves. Pour hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before serving. Pickled onions will keep refrigerated up to 2 weeks.

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, kosher salt and black pepper until smooth. Pour dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Chill at least 30 minutes for flavors to meld. Refrigerate up to 2 days.

Lightly butter the cut sides of brioche buns. Heat a skillet or griddle over medium heat and toast buns butter-side down until golden, about 1–2 minutes.

Warm shredded pork in a saucepan over low heat if chilled; add reserved cooking juices or a splash of sauce to keep moist. Pile 120–160 g (about 1/2 to 2/3 cup) of pulled pork on the bottom bun. Spoon 1–2 tablespoons (or more to taste) of Dijon Carolina BBQ sauce over the pork.

Top pork with a generous handful (about 1/3 cup) of house coleslaw, then 1–2 tablespoons of pickled onions. Finish with a sprinkle of chopped parsley if desired and cap with the top bun.

Serve immediately with extra sauce on the side.