Pulled Pork Sandwich

By dyannucci

Prep Time: 20 min Inactive Prep Time: 3 hr 0 min Cook Time: 3 hr 30 min Level:
Easy Serves:
6 to 8 servings

Can use slow cooker 8 to 9 hours

While it's not on a level with slow cooking over hickry - this is an excellent recipe that pretty much anyone with an oven can do, or those of us that don't have all day to tend to charcoal and keep a kettle at a consistent temp. Like others - my initial attempt failed because of the cooking time. Parts of the roast were pullable but a lot of it was solid, more like a loin (this was on a 5 lb). I adjusted the temp to 275 and usually cook 50-60 minutes per lb or until I get an internal temp of between 190 and 200 degrees. Tent it for a half hour and the meat is off the charts soft and juciy with a perfect crust. The wet rub is just intoxicating. I do make a few slight alterations to my approach: - Since I'm cooking in an oven I'll add a few dashes of liquid smoke to the rub. - About 2 hrs in I pour a dark ale in the bottom of the roaster to add flavor and keep it moist (I recommend Dogfish Head Raison D'Etre). - I make a spray bottle with 2 oz of Apple Cider Vinegar and 2 oz of the same beer. After the 3rd or 4th hours, I'll spray the roast with this mixture every 30-40 minutes. Every square inch of the roast will be perfectly crusted and not burnt. I just did a 9 lb bone-in shoulder for a party this weekend. Kept the pulled meat in a crockpot with a combo of my homemade Chipotle BBQ sauce and some of the drippings from the pan. It was a huge hit - I lost count of the jaws hitting the floor.

Ingredients

• or Dry Rub:
• 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
• dark beer or ale
• 2 0Z apple cider vinegar
• liqued smoke few dashes
• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse salt
• Cider Vinegar Barbecue Sauce:
• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 12 hamburger buns
• 1 recipe Spicy Slaw, recipe follows
• Pickle spears
• 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

Preparation

Step 1

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika,2 dashes of liqued smoke, thyme leaves 3 sprigs, 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 USE 300 degrees instead or even 275 F.
Roast the pork for 3 1/2 hours, or 1 hour /lb uncovered, until the outside is crispy-brown (it should look like mahogany). about 2 hours add beer. after 3 hours spray with beer and apple cider mixture every 45 minutes. Tent with foil Let the meat rest on a cutting board for 30 minutes before slicing.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Cole slaw:
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