Pulled Pork Sandwiches
Ingredients
Pulled Pork
1 Pork Butt
5 White Onions
32 oz Chicken Stock
1 Tbsp Whole Peppercorns
1 Tbsp Smoked Paprika
2 Tbsp Brown Sugar
2 Tbsp Onion Powder
2 Tbsp Dry mustard Powder
2 Tbsp Garlic powder
4 Garlic Heads
8 Fresh Thyme sprigs
1 Tbsp Dry Thyme
Slaw
2 tsp Celery seed
1 Tbsp Dijon Mustard
1 Tbsp Honey
½ cup Mayonnaise
3 Tbsp Apple Cider Vinegar
¼ Red Cabbage
¼ Green Cabbage
1 Pink Lady Apple
3 Carrots
4 Radishes
Assembly
8 Brioche Buns
+ Salted Butter
+ Favorite BBQ Sauce
+ Pickles
+ Olive Oil
+ Kosher Salt
+ Freshly Ground Pepper
Preparation
A Quick Note…
Not every Pork Butt is the same. They are all different sizes; therefore, cooking times will vary.
We will be cooking it low and slow, around 250 °F.
An excellent guide to stick by is 1 hour per pound.
The goal is to reach an internal temperature of 200 °F; once achieved, allow the meat to rest for 20-30 min.
Let’s Get Started
In a saucepan, heat the chicken stock over medium heat; gradually bring it up to a boil.
Let the seasoning rain down
First, mince eight cloves of garlic, and set aside.
Let’s season the pork butt directly, start by sprinkling on the smoked paprika, dry thyme, dry mustard, onion powder, garlic powder, brown sugar, salt, cayenne, and minced garlic – make sure that the pork butt is completely covered on all sides. Set to the side and prep the baking pan.
Roasting Pan
First, preheat the oven to 250 °F.
Lightly oil the bottom of the roasting pan.
Cut five onions in half (peel the outer layer and remove the root to create a flat surface), then cut three garlic heads in half (with the peel).
Place the onions on the bottom of the pan (flat-side down) to create two rows.
Next, add the garlic halves to the roasting pan (flat-side up), disperse fresh sprigs of thyme, and sprinkle in whole peppercorns.
Place the pork butt over the bed of onions and garlic.
Pour the simmering chicken stock around the onion base; be careful not to pour the liquid over the pork butt to avoid removing the seasoning.
Tightly cover the roasting pan with foil and place it in the oven.
Periodically check the temperature until it has reached 200 °F internally (I left mine in for about 7 ½ hours).
Let’s See This Beauty
Once the pork butt has finished cooking, take it out and let it rest for 20-30 min. Meanwhile, prep the slaw.
The Slaw
In a medium bowl, prepare the dressing by whisking the mayonnaise, apple cider vinegar, honey, dijon mustard, and celery seed. Whisk until combined and season with salt and pepper to taste, set aside.
We will need about ¼ head of purple cabbage, ¼ head of green cabbage, four radishes, three carrots, and one pink lady apple, all thinly sliced or julienned.
Combine the prepped ingredients into a large mixing bowl, slowly incorporate the dressing while tossing the ingredients (be careful not to over-dress the slaw as that takes away from the veggies’ crunch), and set the slaw aside.
Let’s Shred!
Over a cutting board, place the meat with two forks or claws and start shredding the pork. It should be super easy to do, as the meat should be tender and practically falling apart.
Get those buns toasty!
Heat the griddle over medium heat and melt butter over it; place the buns directly on the butter until they are toasty.
Pile the shredded pork over the bottom bun, slather your favorite BBQ sauce over the pork and add a mountain of slaw. Top the sandwich off with the top bun and a pickle.
Now it’s time to devour them!
