Pulled Pork Sandwich

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Pulled Pork

Rated: 4 stars out of 5Rate itRead users' reviews (98)

RECIPE
COMMENTS & REVIEWS(98)

Cook Time:
3 hr 30 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: 3 hr 0 min
Cook: 3 hr 30 min
Total:: 6 hr 50 min

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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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Comments & Reviews

recipe Pulled Pork Sandwich
emiko kingston, PA 10-24-2009
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Easy and delicious
Rated: 5 stars out of 5

So easy and delicious! My whole family went nuts over this recipe. I cut back on the cayenne pepper (1tsp) b/c of younger... children and husband who is not a fan of spicy hot foods. I used prechopped jarred garlick and dried thyme and was able to avoid dirtying the food processor. also used the seasoned juices that came off the pork to douse the tender meat in. Best compliment came from my extremely picky 8 yr old who devoured his sandwich and said it was YUMMY. Will definately be making this again.Read more
recipe Pulled Pork Sandwich
Gene Houston, TX 10-22-2009
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Finger licking good
Rated: 5 stars out of 5

We've ( I )prepared it twice now and the kids (over 45 yrs) were pleased to no end. I find no fault with it what so ever.... For marinating, I did it for 24 hours in advance and of course in the refrig. I would give it 2 thumbs up.Read more
recipe Pulled Pork Sandwich
Shannon Porterville, CA 10-10-2009
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Very good., but use smoked paprika
Rated: 5 stars out of 5

The first time I watched this episode, I was chatting with a friend and missed that he said to use smoked paprika, which is... not stated on the recipe. It turned out very good. I caught a repeat of the show and noticed the smoked paprika. I had never used it before and I could not believe the differnce it makes! If you haven't tried it...do. The flavor is amazing. One thing though, the recipe makes twice as much marinade than what is needed. Since the smoked paprika at my store was about 5 times more expensive than regular, that was a little annoying. I have stored the remainder in the freezer and am hoping it is still good for next time. I also could not get the pork to pull, but I will try a different cut of meat or extend the cooking time when I try this again. This recipe is worth trying!Read more
recipe Pulled Pork Sandwich
Matthew Aurora, CO 10-10-2009
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One of the best!!
Rated: 5 stars out of 5

First I will say, sure the recipe says to slice, but having worked in places that make pulled pork, I can tell you LOTS of... recipes call for slicing before you shred the pork with a fork. If you hit the right consistency with the paste you don't get quite so much of the rub falling off in the fridge. If you can do this on your grill, with a foil box of smoke chips (or in your smoker) (hickory is my recommendation) it adds just a lil' something more. I did that my second time around. The sandwiches have been a hit each time I've done this for a get together. And everyone wants the recipe, so I print it up before hand. Don't forget to make yourself some bbq sauce to go with the sammiches!! Read more
recipe Pulled Pork Sandwich
Kim Clayton, NC 10-06-2009
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Yummy Good!
Rated: 5 stars out of 5

I made this without marinating overnight since I found the recipe in the morning and wanted to cook it for supper that same... night. It was delicious! If you cook it according to the directions there is no way that you can possibly 'slice' the meat no matter what the recipe says. It will fall apart it's so tender. I think when they typed the recipe they meant to say to pull it apart with a fork because I saw this recipe demonstrated on TV and that's what Tyler said to do. We didn't make sandwiches with it and I made my own slaw because I didn't have all the ingredients on hand and the meal was to die for. Try it, you'll love it!Read more
recipe Pulled Pork Sandwich
Becky St Paul, MN 10-05-2009
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The ultimate pulled pork
Rated: 5 stars out of 5

This is the first recipe of Tyler's that my husband or I have tried, and it turned out great! It was cooked exactly as the... recipe called with one exception...it was cooked in a 9x13 baking pan rather than a roaster w/rack. We had no problems pulling the pork after 3 /12 hours at 325. Most of the thick marinade had slid off of the pork overnight while in the fridge, and had plenty of liquid to it when it went into the oven. We did not add any water to the marinade while cooking, and it was a very loose liquid at the end of the cooking time (no burning at the bottom of the pan). The "mahogany" crust was fantastic! Once the pork was pulled we chose to throw it back into the pan drippings before putting it on our sandwiches...our only complaint there was that it made the meat overly salty, but my husband said the coleslaw (store bought) helped to cut the salt on his sandwiches. The next time we make this (the recipe was definitely a keeper) I'll make sure to cut the salt in half.Read more