Pulled Pork Sandwich
ID: 17370d31...
A classic American BBQ staple featuring tender, juicy, slow-cooked pork shoulder shredded and tossed in a rich, sweet, and tangy homemade bourbon BBQ sauce, served on toasted brioche buns with crunchy coleslaw.
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🍳 Cooking Flow
Slice onions to make a bed in a Dutch oven, and mix the spices to create a dry rub. → Coat the pork shoulder with the rub, place it over the onions with a splash of water, and bake covered at 275°F for 5 hours. → Baste the pork, raise the temperature to 400°F, and bake uncovered for 1 hour while mixing the BBQ sauce ingredients. → Let the pork rest for 30 minutes, shred the meat, and toss with the homemade BBQ sauce. → Assemble the sandwich on toasted brioche buns with the BBQ pork, coleslaw, and caramelized onions.
Cooking Steps
Brief Cooking Order
Slice onions to make a bed in a Dutch oven, and mix the spices to create a dry rub. → Coat the pork shoulder with the rub, place it over the onions with a splash of water, and bake covered at 275°F for 5 hours. → Baste the pork, raise the temperature to 400°F, and bake uncovered for 1 hour while mixing the BBQ sauce ingredients. → Let the pork rest for 30 minutes, shred the meat, and toss with the homemade BBQ sauce. → Assemble the sandwich on toasted brioche buns with the BBQ pork, coleslaw, and caramelized onions.
Introduction
A classic American BBQ staple featuring tender, juicy, slow-cooked pork shoulder shredded and tossed in a rich, sweet, and tangy homemade bourbon BBQ sauce, served on toasted brioche buns with crunchy coleslaw.
Step 1
Slice the onions into long strips following the grain to maintain their texture. Drizzle olive oil into a Dutch oven and arrange the onions at the bottom to form a bed.
Step 2
In a large mixing bowl, combine the dark brown sugar, onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne pepper, dried oregano, and cumin. Whisk well to create the dry rub.
Step 3
Coat the pork shoulder thoroughly with the spice rub, making sure to massage it into all sides of the meat.
Step 4
Place the seasoned pork shoulder on top of the onions in the Dutch oven. Add about 1/2 cup of water to the bottom, cover with the lid, and cook in the oven at 275°F (135°C) for 5 hours.
Step 5
After 5 hours, remove the lid, baste the pork with the accumulated pan juices, and raise the oven temperature to 400°F (205°C). Cook uncovered for an additional hour to brown the exterior.
Ingredients List
Important Notes
Always slice onions with the grain (from stem to root) when slow-cooking so they maintain their structure and don't turn completely into mush.
Adjust the amount of cayenne pepper in both the rub and the sauce according to your spice preference.
Do not skip the resting step for the meat; letting it sit for 30 minutes keeps the pork incredibly juicy and tender.
Liquid smoke is highly concentrated, so measure carefully—a little goes a very long way.
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