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Sandwich Combo - Pulled Pork Sandwich Combo Recipe

Name: Yats Sandwich Combo - Pulled Pork Sandwich Combo Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder (boneless); 1 medium yellow onion; 4 pcs garlic cloves; 1 cups apple cider vinegar; 1 cups chicken or beef stock; 2 tbs brown sugar; 2 tsp smoked paprika; 1 tsp ground cumin; 2 tsp kosher salt; 1 tsp black pepper; 1 tbs vegetable oil; 1 cups Kansas-style BBQ sauce (bottled or homemade); 0.5 cups Carolina-style vinegar sauce; 0.25 cups apple cider vinegar (for Carolina sauce); 0.25 cups ketchup (for Kansas sauce); 1 tsp hot sauce (optional, Carolina); 8 pcs burger or sandwich buns (soft brioche or potato); 2 tbs butter (for toasting buns); 1 cups pickles (sliced); 2 cups coleslaw (optional topping); 8 oz french fries (frozen or fresh); 8 oz potato chips; 2 cups coleslaw (if not used on sandwich)

Inspired by Yats

Time4h

Serves8

Pulled pork piled high on a bun, served with your choice of sauce & 1 side.

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Ingredients

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Pulled Pork

3 lbs pork shoulder (boneless)

1 medium yellow onion

4 pcs Garlic cloves

1 cups Apple cider vinegar

1 cups chicken or beef stock

2 tbs Brown sugar

2 tsp Smoked paprika

1 tsp Ground cumin

2 tsp kosher salt

1 tsp black pepper

1 tbs Tuscany sunflower oil

Sauces (choose 1) — make both for variety

1 cups Kansas-style BBQ sauce (bottled or homemade)

1/2 cups Carolina-style vinegar sauce

1/4 cups apple cider vinegar (for Carolina sauce)

1/4 cups ketchup (for Kansas sauce)

1 tsp hot sauce (optional, Carolina)

Sandwich Build

8 pcs burger or sandwich buns (soft brioche or potato)

2 tbs butter (for toasting buns)

1 cups pickles (sliced)

2 cups coleslaw (optional topping)

Sides (choose 1 to serve with each sandwich)

8 oz french fries (frozen or fresh)

8 oz potato chips

2 cups coleslaw (if not used on sandwich)

Method

Pulled Pork

Prepare and sear

Trim excess fat from the pork shoulder leaving a thin layer for flavor. Season all sides with kosher salt, black pepper, smoked paprika and ground cumin, rubbing to coat. Heat 1 tablespoon vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the pork shoulder on all sides, 3–4 minutes per side, until a deep golden crust forms.

Braise

Remove pork briefly and add the chopped onion and smashed garlic cloves to the pot. Cook 3–4 minutes until softened and translucent. Return the pork to the pot. Stir together apple cider vinegar, stock and brown sugar, then pour around (not over) the pork so the seasoning on top stays. Bring to a simmer, cover with lid, reduce heat to low and braise gently for 3 to 3.5 hours, turning the pork once halfway, until pork easily pulls apart with a fork.

Shred and season

Transfer pork to a cutting board and let rest 10 minutes. Use two forks to shred meat into bite-sized pieces, discarding large fat pieces. Skim fat from the braising liquid; reserve 1/3 cup of the strained cooking liquid. Mix reserved liquid into the shredded pork to keep it moist and adjust seasoning with salt and pepper to taste. If you prefer saucier pork, fold in 1/2 to 1 cup of your chosen BBQ sauce now.

Sauces

Kansas-style BBQ (ready-to-use)

If using bottled Kansas-style (tomato-based) BBQ sauce, warm gently in a small saucepan over low heat until slightly reduced (3–5 minutes). Taste and adjust with a teaspoon of brown sugar or a pinch of salt if desired. Keep warm.

Carolina-style vinegar sauce (quick)

Whisk together 1/4 cup apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar (or to taste), 1 teaspoon hot sauce (optional) and a pinch of salt and black pepper in a bowl. Taste and adjust acidity/salt. This bright sauce is served on the side or tossed with shredded pork for a tangy finish.

Sandwich Build

Toast buns

Split buns and butter the cut sides lightly. Heat a skillet or griddle over medium heat and toast buttered sides until golden, 1–2 minutes. Alternatively, bake in a 350°F (175°C) oven for 5 minutes.

Assemble sandwiches

Pile about 5 to 6 ounces (roughly 1/2 to 3/4 cup) of warm pulled pork onto the bottom of each toasted bun. Offer Kansas BBQ sauce or Carolina vinegar sauce on the side so diners can add as desired. Top with sliced pickles and a generous scoop of coleslaw if using, then crown with the top bun.

Serve with a side

Serve each sandwich with one chosen side: portion fries (~8 oz) or a bag/portion of potato chips (~8 oz) or 2 cups coleslaw. If serving fries, cook according to package or fry instructions until crispy and lightly salted, then serve immediately.

Finishing & Storage

Leftover pulled pork: cool to room temperature, store in an airtight container with a little reserved braising liquid or sauce to keep moist. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of stock or in a low oven.