The Perfect Pulled Pork Sandwich! So easy, right? And downright delicious too, such a crowd pleaser.
I worked with a Sous Chef at a 3-Michelin star restaurant (that will go unnamed) who used to jokingly look over my shoulder during prep time and whisper things like: “If you mess that up you’re an a**hole and you’re fired” Normally it was a really simple dish like this, one that no one would ever mess up. And yes if you did, you probably would be fired. But still, it’s seemed funny at the time. Ah, kitchen humor….
When I was making this recipe for my Fourth of July Party, I had to laugh because I swear that Chef was standing behind me peering over my shoulder trying to trigger my adrenaline. Yes, messing up this dish is hard. You really have to work at making pulled pork terrible.
But it can be done. Yup. Not gonna to lie. It can be done. And there is a big difference between ‘downright delicious’ and just ‘meh’. First off, you can’t rush the braise. If you do, the fat and the connective tissue in Pork Butt (which comes from the shoulder of the pig, but is higher on the foreleg – not anywhere close to the butt at all!) will not melt in the mouth. Your guests will feel like they are chewing on slimy rubber bands and that is not a great way to entertain.
Some recipes will tell you it doesn’t matter if you hard sear the Pork Butt first or not. Hogwash. Hard searing is very important. Yes, that nice crust is going to soften in the braising liquid but the caramelization from the crust is going to add so much flavor and color back into your braise which is eventually going to reduce into a sauce that you can mix into your succulent pulled pork. So don’t skip that step or I’ll be the one whispering over your shoulder!
As far as cuts go, Pork Butt (also called Boston Butt) is my first choice for pulled pork. You can use Pork Picnic too, but this cut is lower down on the shoulder blade and does not have the same shape and the fat content is much denser – I like to smoke this cut. Try to find a Pork Butt that is at least 6-7lbs deboned. This will yield about 14-16 sandwiches depending on how much meat you pile on plus a little extra. No one has ever stopped at just one sandwich at my table, so figure 2 per person. In other words: 8 people, 2 sandwiches per person, 7lbs pork butt deboned.
I start this recipe off with a lot of braising liquid and by the end of the cooking time it is normally reduced to about one cup and the pork butt has a nice bark to it. It is important to check in on your braising liquid from time to time. Even if you are cooking this in a Dutch Oven with a heavy lid the liquid will still cook off and no one wants a burnt butt! If the braising liquid starts to gets too low, you can always add a can of beer in a pinch. I do! Also, perhaps this is obvious, but don’t pour cold braising liquid into this dish to get it started, make sure it’s simmering.
To build a truly delicious Pulled Pork Sandwhch there are must-have-garnishes that can be customized to your personal style. I make a mean Guajillo BBQ sauce that is smoky-tangy-sweet and I slather it all over the bun. I prefer not to mix BBQ sauce into my pulled pork but many people do. I like my meat just to taste like it’s succulent self with the reduced braising liquid poured back in after the pork has been pulled.
I pile my sando high with pickled red onions and crunchy coleslaw that has the perfect balance between sweet and sour with a touch of creamy and a little kick-in-the-pants from Tabasco. And while I doubt it’s authentic in any Southern State, I believe a good mound of cilantro on top makes for the perfect bite.
A soft roll is a must. Potato is my first choice but brioche is nice too. This is definitely one of those sandwiches that you want to squish between your fingers as you bring it up for a bite.
Break out the picnic salads to serve alongside or just garnish with a few pickles. The sandwich is going to be the star of the show here, honestly, nothing else really matters once these hit the plates!
Enjoy!!!
Ingredients
- PULLED PORK:
- 6-7 pounds Pork Butt or Boston Butt deboned
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 quart chicken or pork stock or low sodium chicken broth
- 1 light to medium beer
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 yellow onion, chopped
- 2 shallots, chopped
- 4 cloves of garlic – leave in the skin
- 1 rosemary stalk
- 4-5 thyme sprigs
- GUAJILLO BBQ SAUCE:
- 2 cups ketchup
- 1/4 cup dark molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire Sauce
- 2 guajillo chiles, soaked in hot water and de-seeded
- COLESLAW:
- 1 pound finely shredded cabbage
- 2 carrots grated
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon Trader Joe's Pickle Mustard
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt to taste
- Dash of Tabasco to taste
- (you can add green onions too, if desired)
- PICKLED RED ONION:
- 1 cup apple cider vinegar
- 1 cup water
- 1 1/2 teaspoon sea salt
- 2 tablespoons sugar
- 1/2 teaspoon of coriander seeds
- 5 black peppercorns
- 1 red onion sliced 1/4-inch thick on a mandolin
Pulled Pork
Adjust oven rack to low and preheat oven to 325˚F. In a small bowl combine the spices with the Kosher salt. Rub spice mixture all over the pork on all sides. Heat a Dutch oven on the stove top over medium high heat and add a few tablespoons of olive oil, when the oil shimmers, sear the pork on all sides hard, until it is dark brown. It is okay to cut the pork into two-three pieces if desired in order to fit them in the pan. And if you don't have a Crueset Dutch Oven or a Calphalon (like mine – which is twice the size of a large Crueset Dutch Oven) you can also use a high sided roasting pan fitted tight with aluminium foil but you must keep your eye on the braising liquid because it evaporates much quicker).
Decant the pork onto a plate and add another tablespoon of olive oil. Sauté the mirepoix (onions, carrots, garlic and shallot) and when they are slightly caramelized deglaze the pan with a few tablespoons of apple cider vinegar. Add the quart of chicken stock and bring to a simmer, scraping up any brown bits from the bottom. Add the pork carefully back into the braising liquid, cover with a lid and place into the oven to cook.
6-7 pounds of pork butt will roughly take about 4.5-5 hours. Start checking for doneness at 4 hours just to be on the safe side and pour in a can of beer at this time too. And definitely check the braising liquid every hour in the beginning and every half hour towards the end.
When the pork butt is fork tender and the connective tissue is no longer visible, transfer the meat to a big bowl or a sheet pan. Meanwhile pour the remaining braising liquid through a sieve into a measuring cup and skim off the fat on top. Press the vegetables in the sieve with the back of a spoon to release any extra flavor and juice. Pull the pork apart with two forks (or your hands) and place back into a serving dish or even into the Dutch Oven. When ready to serve, pour the braising liquid back over and lightly mix.
Guajillo BBQ Sauce: In a Vitaprep, mix all ingredients and blend on high. Add a little water if necessary to help blend. Heat the mixture over medium low heat in a small sauce pot just to combine. Pour into a jar, cool and refrigerate until ready to use. The BBQ sauce will last about a week in the fridge.
Coleslaw: In a bowl mix the mayo, mustard, tabasco, vinegar and celery seed. Gently toss into cabbage mixture. Cover and refrigerate.
Pickled Red Onions: Heat the salt, sugar and apple cider vinegar in a small sauce pot over the stove. Toss in a 1/2 teaspoon of coriander seeds and the black peppercorns. Taste your pickling liquid! If it has the right balance between salty-sweet for your your personal preference then, place the sliced red onion either in a bowl or a jar and pour the brine overtop. When the mixture is cool, cover and refrigerate. This quick pickle will last one week in the fridge.
