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Carolina Pulled Pork Sandwiches

Carolina Pulled Pork Sandwiches

Pork shoulder is the ideal cut of meat for low and slow cooking, the flavor intensifies and guarantees the meat will be super tender and moist. Any leftover pork is perfect to have the next day.

8 hrs 30 mins total time

20 mins active time

Easy

Serves 10

Ingredients


Measurements:

  • ⅓ cup (2 oz) dark brown sugar
  • 4 tsp kosher salt
  • 2 tbsp coarse black pepper
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 4 lb boneless pork shoulder

    cut into 4 pieces

  • 1 cup (8 fl oz) apple cider vinegar
  • ¼ cup (2 fl oz) water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 10 brioche buns

For the coleslaw:

  • 2 cups (5 oz) finely shredded green cabbage
  • 2 Granny Smith apples

    julienned

  • 4 green onions

    thinly sliced

  • ¼ cup (2 oz) mayonnaise

Instructions

  • 1Combine the sugar and spices and rub all over the pork. Place in a 5½-quart (10-inch) Dutch oven. A Dutch oven allows the sauce to reduce while cooking.
  • 2Whisk the vinegar, water, Worcestershire sauce and tomato paste together, pour over the pork and cover.
  • 3Insert the wire rack into position 8. Place the pork in the oven and start the timer.
  • 4The pork should be very tender and falling apart. If not, give it a bit more.
  • 5Transfer the pork to a bowl and skim off the fat to make a leaner and cleaner tasting sauce.
  • 6Boil for 7 to 8 minutes or until the liquid reduces slightly so that it can coat and bind the pork.
  • 7Pull the pork apart. Return to the Dutch oven and turn to coat in the sauce to enhance the flavor and keep it moist.
  • 8Combine the cabbage, apples and onions. Add the mayonnaise and stir to coat. The creaminess of the mayonnaise and sourness from the apples balance the flavor of the pork.
  • 9Serve the pork and coleslaw on the brioche buns.
    Tip: Leftover pork can be stored in the refrigerator for up to 3 days and is great served with pickled onions.