Pig Out Recipe

Prep and sear

Pat the pork shoulder dry with paper towels. In a small bowl mix brown sugar, smoked paprika, cumin, chili powder, kosher salt and black pepper. Rub the spice mix all over the pork. Heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When oil is shimmering, sear the pork on all sides until browned, about 3–4 minutes per side. Remove pork and set aside.

Deglaze and braise

Reduce heat to medium, add quartered onion and garlic to the pot and cook 2 minutes to soften. Pour in apple cider vinegar and use a wooden spoon to scrape up browned bits from the bottom. Add stock and return the pork to the pot, nestling it into the liquid. Cover with a tight-fitting lid and braise in the oven at 300°F (150°C) for 3 to 3½ hours, or until pork is fork-tender and easily shreds. Alternatively, simmer gently on the stovetop over low heat for the same amount of time.

Shred and finish

Carefully transfer pork to a cutting board or large bowl and reserve braising liquid. Using two forks (or meat claws), shred the pork into bite-sized pieces. Skim off excess fat from the braising liquid, then stir in ½ cup of the reserved braising liquid plus ½ cup of the prepared BBQ sauce (from the BBQ Sauce section) into the shredded pork to moisten and flavor. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Combine ketchup, 2 tbs apple cider vinegar, molasses, 2 tbs brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, garlic powder, onion powder and ½ tsp kosher salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and cook 10–12 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool slightly; reserve ½ cup for mixing into the shredded pork and serve remaining as extra sauce.

In a large bowl whisk together mayonnaise, 1 tbs apple cider vinegar, Dijon mustard, sugar, ½ tsp salt and ¼ tsp black pepper until smooth. Add shredded green cabbage, red cabbage and carrot and toss until evenly coated. Taste and adjust salt or vinegar to preference. Refrigerate for at least 30 minutes to allow flavors to meld; give a quick toss before serving.

Toast buns: heat a large skillet over medium heat. Spread softened butter on cut sides of buns and toast, buttered-side down, until golden brown, 1–2 minutes. Keep warm.

Build the PIG OUT sandwiches: pile a generous portion (about 1 cup) of warm shredded pork onto the bottom bun. Spoon additional BBQ sauce over the pork if desired. Top with 1/3 to 1/2 cup slaw, a few pickle slices and a sprinkle of chopped cilantro or parsley (if using). Place top bun and press lightly.

Serve: serve immediately with extra BBQ sauce on the side and any desired sides (fries, chips, or pickled vegetables). Leftover pork keeps in an airtight container in the refrigerator for up to 4 days.