BBQ Pulled Pork Sandwich

Ingredients

Cooking steps

1.Pat the pork shoulder dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, brown sugar, and onion powder. Rub this dry spice mixture thoroughly over all surfaces of the pork, pressing gently to adhere. Let sit for 10 minutes.

2.Preheat your oven to 135°C (275°F). In a separate bowl, whisk together tomato ketchup, apple cider vinegar, Worcestershire sauce, molasses, mustard powder, chili powder, and liquid smoke (if using). This is your BBQ sauce base.

3.Heat a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned pork shoulder fat-side up in the pot. Sear for 3-4 minutes per side until a golden-brown crust forms (about 8-10 minutes total). This develops flavor through the Maillard reaction.

4.Pour the beef or chicken stock around (not over) the pork to avoid washing away the spice crust. Reserve 120 ml (4 fl oz) of the BBQ sauce mixture; pour the remaining sauce over the top of the pork.

5.Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 3.5-4 hours, or until the internal temperature reaches 90-93°C (195-200°F) and the meat shreds easily with a fork. The pork will continue to break down at this temperature, achieving optimal tenderness.

6.Carefully remove the pot from the oven. Using two forks or meat shredders, pull the pork into bite-sized shreds directly in the pot, discarding excess fat and bone. The meat should fall apart with minimal effort.

7.Stir the reserved BBQ sauce into the shredded pork along with the cooking liquid, mixing well to coat evenly. Taste and adjust seasoning (add salt, pepper, or additional sauce as needed). Keep warm on low heat or in a warm oven if needed.

8.While the pork finishes, prepare the slaw: In a medium bowl, toss shredded cabbage with mayonnaise and fresh lime juice. Season with a pinch of salt and pepper. Add jalapeño slices if using. Mix gently until the cabbage is evenly coated. Set aside.

9.Butter the cut sides of the brioche buns lightly. Place them on a baking sheet and toast in a 180°C (350°F) oven for 2-3 minutes until golden and slightly crisp, or toast in a skillet over medium heat for 1-2 minutes per side.

10.Top each toasted brioche bun base with approximately 150-175 grams of the warm pulled pork, ensuring the meat is well-coated with the BBQ sauce and cooking liquid.

11.Top the pulled pork with 2-3 tablespoons of the prepared coleslaw and a small handful of dill pickle slices per sandwich. The pickles add acidity and crunch, balancing the rich, savory pork.

12.Place the bun tops on each sandwich and serve immediately while the pork is warm and the bun is still soft yet structurally sound. Serve with extra pickles and additional BBQ sauce on the side for dipping.

Chef tips

Pork shoulder should reach an internal temperature of 90-93°C (195-200°F) for optimal shredding; use a meat thermometer inserted into the thickest part, avoiding bone.

Make-ahead option: Shred the pork up to 2 days in advance and refrigerate. Reheat gently in a covered pot over low heat with a splash of stock or BBQ sauce before serving.

For deeper smoke flavor without liquid smoke, add a tablespoon of smoked tea (Lapsang Souchong) steeped in 2 tablespoons of hot water for 5 minutes, then strain and add to the sauce.

The slaw can be prepared 1-2 hours ahead; the acid from lime juice will help preserve the cabbage's crunch and prevent browning.

If brioche is unavailable, substitute with sturdy white bread rolls, ciabatta, or focaccia, adjusting toast time as needed to avoid burning.

Medium spice level is achieved through chili powder and jalapeños; omit jalapeños for mild, or add 1 teaspoon cayenne pepper for hot.

Worcestershire sauce contains anchovies; for pescatarian/vegetarian versions, use soy sauce or tamari as a substitute at a 1:1 ratio.

Always verify commercial stock labels for gluten, soy, and other allergens, as formulations vary by brand.

Leftover pulled pork keeps refrigerated for up to 4 days and freezes well for up to 3 months; reheat from frozen over low heat.