Pulled Pork Sandwiches
This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half
Instructions
- Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
- Preheat oven to 275 F (135 C).
- In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
- When ready to serve, preheat barbecue grill to medium.
- In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
- In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
- Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.