Beauty shot of Molly Yeh's Pulled Pork Sandwiches with Charred Broccoli Salad, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Pulled Pork Sandwiches

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 45 min
  • Yield: 8 servings
Sometimes Molly drives around during harvest delivering savory packaged lunch situations. She loves the excitement—with great energy in the air and beets scattered on the ground. These pork sandwiches were a hit with the farmers last year, so she brought them back. They’re giant and juicy…a meat lover's dream with a complementing sweet broccoli slaw, because she likes sneaking veggies and nutrition into her farmer husband when she can!


Pulled Pork:

Charred Broccoli Salad:


Special equipment:
a 6- or 8-quart multi-cooker
  1. For the pulled pork: In a small bowl, mix together the paprika, cumin, garlic powder and cayenne. Set aside.
  2. Season the pork on all sides with 2 teaspoons salt. Heat a 6- or 8-quart multi-cooker to the high sauté setting and add the neutral oil (see Cook's Note). Brown the pork pieces in batches all over, 3 to 4 minutes per side, then remove them to a bowl. Add the red onion and a sprinkle of salt and cook until softened, 3 to 5 minutes. Season with the reserved spice blend, toss to coat and cook for 1 minute to toast the spices. Add the broth, ketchup, vinegar, brown sugar and Worcestershire, stir to combine and bring just to a simmer. Add the pork. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 50 minutes.
  3. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  4. Remove the pork pieces to a cutting board and shred with 2 forks. Switch the multi-cooker back to the sauté setting on high, bring the liquid in the pot to a boil and cook until thickened, saucy and reduced by about half, 15 to 20 minutes. The pulled pork can be made entirely a day or two ahead and reheated over low. Any leftovers will keep in the fridge for 3 to 4 days or up to 2 months in the freezer.
  5. For the broccoli salad: Position an oven rack in the upper third. Preheat the oven to 475 degrees F.
  6. Trim and peel the broccoli stalks (if they’re tough). Cut the head into florets and roughly chop the stems. Transfer the broccoli to a baking sheet. Drizzle with the olive oil and season with 1/2 teaspoon salt. Toss to combine and then spread the broccoli in an even layer. Roast until charred all over and crisp-tender, 12 to 15 minutes. Set aside to cool.
  7. In a large bowl, whisk together the mayo, buttermilk, cider vinegar, honey, garlic powder and salt and pepper to taste to make a smooth dressing. Add the broccoli, pineapple, carrots, jalapeño and red onion and toss to evenly coat with the dressing. (The broccoli salad will keep for several days in the fridge.)
  8. To serve, spoon some broccoli salad on the bottom half of each toasted bun. Top with the pulled pork. Spoon some of the reduced sauce over the pork and finish with the top half of the toasted bun.

Cook’s Note

Settings may vary on your multi-cooker depending on the model. Please refer to the manufacturer's guide.