Pulled Pork Plate Recipe

Prepare rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Mix to combine.

Season pork

Pat the pork shoulder dry with paper towels. Rub the vegetable oil over the surface, then massage the spice rub all over the pork so it is evenly coated.

Sear (optional)

Heat a large ovenproof Dutch oven or heavy pot over medium-high heat. Brown the pork on all sides 3–4 minutes per side until a deep golden crust forms. This step adds flavor but can be skipped if using a slow cooker.

Braise

Add apple cider vinegar, stock, mustard and liquid smoke (if using) to the pot. Cover tightly and transfer to a 300°F (150°C) oven. Cook until the pork is fork-tender, about 3.5–4 hours (internal temperature around 195–205°F). If using a slow cooker, cook on low for 8 hours with the same liquid added.

Shred and finish

Remove pork from the pot and let rest 10 minutes. Reserve 1 cup of the braising liquid. Using two forks or meat claws, shred the pork, discarding excess fat and bone. Return shredded pork to the pot with 1/2–1 cup reserved braising liquid to moisten; toss to combine and adjust seasoning to taste with salt and pepper.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar and salt and bring just to a simmer, stirring to dissolve the sugar. Pour hot brine over the onions so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Keeps up to 2 weeks refrigerated.

If using whole pickles, slice into 1/8" rounds. Arrange 6 slices on a paper towel to remove excess brine. These are served cold alongside the plate.

Preheat oven to 400°F (200°C). Butter an 8-inch square pan or cast-iron skillet and set aside.

In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl whisk egg, buttermilk and melted butter until combined. Pour wet into dry and stir just until combined; do not overmix.

Pour batter into prepared pan and smooth the top. Bake 18–22 minutes until golden and a toothpick inserted into the center comes out clean. Let cool 10 minutes, then cut into 6–8 pieces and serve warm.

In a medium bowl combine shredded cabbage and carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour dressing over vegetables and toss to coat. Chill until ready to serve (at least 10 minutes).