Pulled Pork BBQ Sandwich

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It may take a while, but trust the food gods that this pulled pork sandwich is worth the wait.

Preparation Time: 1 hour
Cooking Time: 4 to 6 hours
Serves 6

INGREDIENTS
1 boneless pork shoulder
6 brioche hamburger buns

FOR THE MARINADE
4 tablespoons rock salt
1 tablespoon freshly ground black pepper
2 cups light brown sugar
¼ cup paprika
2 to 3 sprigs thyme
4 cloves garlic
¼ cup red wine vinegar
1 tablespoon cayenne
3 tablespoons olive oil

FOR THE ROOT FRIES
50 grams carrots
50 grams sweet potatoes
50 grams potatoes
50 grams taro
100 grams all-purpose flour
Salt, pepper, and cayenne
pepper to taste

FOR THE COLESLAW
1 tablespoon yellow mustard
1 cup mayonnaise
¼ cup sour cream
½ lemon, juiced
2 tablespoons red wine vinegar (or apple cider vinegar as substitute)
2 teaspoons sugar
½ head green cabbage finely sliced
½ head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, finely sliced
Kosher salt and freshly ground black pepper
¼ bunch flat-leaf parsley

PROCEDURE
1 Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the first eight marinade ingredients in a food processor and pulse until well-combined.
2 Add extra-virgin olive oil until you have a nice paste.
3 Rub the paste all over the pork.
4 Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
5 Allow the meat to sit at room temperature for 30 minutes before cooking.
6 Grill the meat for 4 to 6 hours over indirect heat until the outside is brown and crispy. Baste with sauce for the last 30 minutes.
7 Let the meat rest on a cutting board for 10 minutes before slicing.
8 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 cabbages, green onions, and carrots. Season with salt and pepper to taste, cover with plastic wrap, and set aside in the refrigerator until ready to serve.
9 For the fries, mix all-purpose flour and seasoning in a bowl. Dredge vegetables in flour, then deep fry until golden brown and crisp. Season with more salt.
10 To assemble, 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. Serve with a side of root vegetable fries.

This recipe was originally published in the April-May 2015 issue of Breakfast Magazine.