4 Videos | Photo: Pulled Pork Sandwich Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 154 reviews
By melrosecraw
on December 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By gaylemorris09_1...
San Antonio, TX
on November 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By RissBee
Upstate NY
on October 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 154 reviews