Pulled Pork Sandwich

Total Time:
6 hr 50 min
20 min
3 hr
3 hr 30 min

6 to 8 servings

  • 1 boneless pork shoulder (about 4 to 41/2 pounds)
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cups light brown sugar
  • 1/4 cup paprika
  • 2 to 3 sprigs thyme, leaves only
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • Scant 1 tablespoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • Coleslaw:
  • 1 tablespoon whole-grain mustard
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 head savoy cabbage finely sliced
  • 1/2 head purple cabbage, finely sliced
  • 2 green onions, chopped
  • 2 carrots, sliced on mandoline
  • Kosher salt and freshly ground black pepper
  • 6 brioche hamburger buns
  • 1/4 bunch flat-leaf parsley, for garnish

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.

While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

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4.3 159
Excellent! This turns out every time! I make a batch of this for family gatherings and it's a huge hit! item not reviewed by moderator and published
I was tempted to try this. However after seeing how much cayenne pepper the recipe called for, I nixed the idea. Am I the only person in the universe who is super sensitive to hot spice? That much Cayenne would cause the top of my head to blow off! item not reviewed by moderator and published
Adding the drippings to the barbecue sauce made it too salty, probably from the rub. The receipt did not call for removing the fat from the drippings, but I did. item not reviewed by moderator and published
I have made this about 10 times, after trial and error I have found the best way is to not use a rack, just buy a disposable foil pan, place the pork and marinade right in with a little bit of chicken stock, after an hour and a half cover with foil turn down the temp a bit and let it cook for like 5 hours, so yummy!! Doesn't even make it to sandwiches, we just eat it while we're pulling it item not reviewed by moderator and published
Super Tender - Full of flavor - This is the best pulled pork I have ever had and really... it's not that much work. Everyone in my family loves this recipe and our friends always ask for the recipe. item not reviewed by moderator and published
The rub/marinade is absolutely delicious. However, I am only giving this recipe 4 stars because of the cooking directions. A 4-5 pound pork roast, with or without the bone, can cook in 3.5 hours, but it will not be really tender. You can't rush it if you want it tender. So,I roasted the meat for 2 hours, uncovered, to develop some bark. Then, I poured the rest of the leftover rub over the top of the roast -- covered the roast tightly, and roasted it for another 2 hours and 15 mins. After 4 hours and 15 mins. of cooking time, it was really tender. Covering the roast for the last couple of hours really helped keep it moist. item not reviewed by moderator and published
For those of you having trouble getting your pork to pull apart, ask your butcher to trim and cut the pork butt into 1 1/2 inch pieces. At the end of the cooking time, I promise your meat will pull apart easily with a fork or your fingers. I hope this helps. item not reviewed by moderator and published
The flavor of this pork was very good. The meat was moist and tender. But, like other reviewers commented, this pork was not "pulled" pork. It could not have been pulled apart with two forks. We sliced it thinly and stacked it. I used smoked paprika which gave it a nice earthy flavor. I didn't make the cole slaw but just used raw shredded green cabbage, mayo with roasted poblano peppers and a little lime juice, and added some pickled jalapenos. I used an almost-4 pound pork butt and only used half the rub. I don't see how I could have gotten the entire amount of rub the recipe made on that 4-pound piece of meat. I took the remaining rub and froze it in a freezer bag. I will make this again, but if I truly want pulled pork I will either roast it for another couple of hours or use a slow cooker, even though that won't produce a nice crust. item not reviewed by moderator and published
I loved the ingredients called for in the rub, however, the texture of the pork was not exactly what I had hoped for. I am not the most experienced pulled pork maker, so I am not really sure what I need to do to get a more juicy and "fall off the bone" result, but I have to say even though the texture wasn't perfect, the flavors were fantastic. item not reviewed by moderator and published
The pork was just ok & the cooking time definitely needs to be increased. My other pulled pork recipe makes a juicy & delicious fall-apart pork and this recipe doesn't even compare. I would not attempt this one again. item not reviewed by moderator and published
Mis. I think others will agree with me. Upping your hotness level develops in time. It's actually quite euphoric after you can take the heat, and recipes like this don't turn out "hot" so to speak, but extremely flavorful, hence the reason people become addicted to heat and spices. It's the "no calorie" way of adding flavor to many dishes. After all, we mid-westerns are just catching on. It's been in Chinese/ Korean and Mexican culture for thousands of years. Try it. item not reviewed by moderator and published

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