Pulled Pork Sandwich

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Pulled Pork

Picture of Pulled Pork Sandwich Recipe 1 Video | Photo: Pulled Pork Sandwich Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 148 Reviews
Total Time:
6 hr 50 min
Prep
20 min
Inactive
3 hr 0 min
Cook
3 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
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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.

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Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 148 reviews

  • on January 15, 2012

    Flag

    the meat had great flavor, i ate it without the bun and it was fantastic. the coleslaw was amazing it had a nice flavor

    people found this review Helpful.
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  • on December 20, 2011

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    I have to say this is one of the most flavorful pork recipes I have ever made. After marinating in the fridge for a couple of hours I put it in the slow cooker and it was moist and delicious!!

    people found this review Helpful.
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  • on October 21, 2011

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    This recipe is delicious! I marinated my pork butt for 24 hours & cooked it at 275 for 7 hours - 5 hours with foil & 2 hours without foil. After it was done cook I placed the pork but on a cutting borad & while i had some paste on the bottom of the rack I mixed it with some water or chicken stock to make a juciy sauce and put it over the pork for more taste! The slaw dressing was amazing! This meal was such a hit with my family that even my sisters who HATE pork ate it & loved it!! I will be making this meal over and over again!

    people found this review Helpful.
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