Pulled Pork Sandwich

TOTAL TIME: 6 hr 50 min
Prep: 20 min
Inactive Prep: 3 hr
Cook: 3 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

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:
      • 1/2 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
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      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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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on May 06, 2013

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        I recently catered a cocktail party for an art exhibit with about 200 guests. We don't serve dinner, but rather we provide 'heavy hors d'oeuvres and desserts'. I made Tyler's pulled pork and it was excellent. I used about 15 lbs. of pork butt and doubled the recipe for the rub which proved to be more than enough. I served it with a kale cole slaw and store bought barbecue sauce. I used Costco's potato rolls and assembled the sandwiches in the kitchen with the cole slaw, but I served the barbecue sauce on the side in a yellow pepper 'bowl'. The roasts, when they came out of the oven were exactly as he described them, a deep mahogany color. I did extend the cooking time by about 2 hours, but i turned the oven down to 200*.I received great reviews and I will do it again next year as this is an annual affair.

        people found this review Helpful.
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      • on August 15, 2012

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        omg! this was so delicious. I served it to my friends and they all wanted to take home some of the meat/sauce. The sauce was to die for. i did not change the recipe at all except to double the marinade as my roast shoulder was 11 pounds and increased the roasting time. Already this morning my friend phoned with a question . It was the ultimate.
        thank you Tyler.
        I use so many of your recipes and watch your show as often as possible.

        you inspire me to tread into deeper areas of cooking.

        people found this review Helpful.
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