Piggly Wiggly Recipe
BBQ pulled pork, topped with coleslaw on a brioche bun.
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Ingredients
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Pulled Pork (BBQ)
Coleslaw
Assembly & Serving
Method
Pulled Pork (BBQ)
Prepare rub and pork
Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne in a small bowl. Pat pork shoulder dry with paper towels. Rub the spice mixture evenly all over the pork, pressing to adhere.
Sear (optional)
Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat with 1 tbs neutral oil. Sear pork on all sides until browned, 3–4 minutes per side. This step builds flavor but can be skipped if short on time.
Braising
Place seared pork into a slow cooker or Dutch oven. Add apple cider vinegar and stock around (not over) the pork. If using a slow cooker: cook on low for 8 hours or high for 4–5 hours until pork is fork-tender. If using an oven: cover and braise at 300°F (150°C) for 3.5–4 hours until fork-tender.
Shred and sauce
Remove pork to a large tray or bowl and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and any bone. Skim fat from braising liquid, then mix about 1 cup of the reserved braising liquid with 1 cup BBQ sauce and 1 tsp yellow mustard (optional). Add shredded pork back into the pot or a bowl, pour sauce over pork, and toss to combine. Taste and add additional BBQ sauce or a splash of vinegar for brightness as needed.
Keep warm
Keep the sauced pulled pork warm on low in the slow cooker or covered in a low oven until ready to assemble (up to 1 hour).
Coleslaw
Prep vegetables
Thinly slice the green and red cabbage and grate the carrot. Place in a large mixing bowl and toss to combine.
Make dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and emulsified.
Dress slaw
Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or sugar if desired. Chill for at least 20 minutes so flavors meld; can be made up to 4 hours ahead.
Assembly & Serving
Toast buns
Heat a large skillet or griddle over medium. Butter cut sides of brioche buns. Toast buns butter-side down until golden and crisp, about 1–2 minutes.
Build sandwiches
Pile 4–5 ounces (about 0.25–0.3 lb) of warm sauced pulled pork on the bottom half of each toasted bun. Top each with a generous scoop (about 0.5 cup) of coleslaw. Add pickles if using, then cap with the top bun.