Pulled Pork Sandwiches (Three Levels)
ID: bb6179dc...
This recipe showcases three different approaches to pulled pork: Level 1 (Amateur) makes a sweet, classic slow-cooker pulled pork with store-bought BBQ sauce; Level 2 (Home Cook) braises seasoned pork butt in Dr. Pepper and red wine, serving it with a zesty horseradish slaw; Level 3 (Professional) creates authentic Mexican carnitas slow-fried in lard and beer, served as a torta ahogada drowned in a rich red chili sauce.
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🍳 Cooking Flow
Season and prep the pork shoulder or butt using BBQ sauce, a dry rub paste, or by cutting into cubes. → Cook the pork using a slow cooker (high for 4-5 hours), baking in red wine and soda, or slow-frying in lard with aromatics. → Prepare a fresh coleslaw (creamy mayonnaise-based, tangy vinegar-based, or charred cabbage with pickled red onions). → Prepare your sauces, including homemade BBQ sauce, horseradish cream, or a strained spicy red chili broth. → Shred the tender pork, toast the buns, and assemble the sandwiches with the slaw, sauces, and extra toppings.
Cooking Steps
Brief Cooking Order
Season and prep the pork shoulder or butt using BBQ sauce, a dry rub paste, or by cutting into cubes. → Cook the pork using a slow cooker (high for 4-5 hours), baking in red wine and soda, or slow-frying in lard with aromatics. → Prepare a fresh coleslaw (creamy mayonnaise-based, tangy vinegar-based, or charred cabbage with pickled red onions). → Prepare your sauces, including homemade BBQ sauce, horseradish cream, or a strained spicy red chili broth. → Shred the tender pork, toast the buns, and assemble the sandwiches with the slaw, sauces, and extra toppings.
Introduction
This recipe showcases three different approaches to pulled pork: Level 1 (Amateur) makes a sweet, classic slow-cooker pulled pork with store-bought BBQ sauce; Level 2 (Home Cook) braises seasoned pork butt in Dr. Pepper and red wine, serving it with a zesty horseradish slaw; Level 3 (Professional) creates authentic Mexican carnitas slow-fried in lard and beer, served as a torta ahogada drowned in a rich red chili sauce.
Step 1
【Prep】Season your pork shoulder or pork butt generously with kosher salt and black pepper on all sides.
Step 2
【Level 1: BBQ Coat】Coat the pork shoulder thoroughly in BBQ sauce. Transfer to a slow cooker, top with sliced yellow onions, and cook on high for 4-5 hours.
Step 3
【Level 2: Dry Rub & Sear】Mix the dry rub ingredients with Dijon mustard to form a paste. Rub it all over the pork butt, wrap in plastic, and let it marinate. Sear all sides of the pork in a hot pan with avocado oil.
Step 4
【Level 3: Lard Fry】Cut the pork shoulder into large cubes. Melt 5 pounds of lard in a deep pot and fry the pork cubes until golden brown.
Step 5
【Level 2: Oven Braise】Sauté chopped onions in the searing pan. Place the seared pork and onions in a baking dish, pour in Dr. Pepper and red wine, cover tightly with foil, and bake at 300°F (150°C) for 2.5 hours.
Ingredients List
Important Notes
Pork shoulder and pork butt are the best cuts for pulled pork because they have plenty of fat and connective tissue that melt during long, slow cooking.
Sear the meat beforehand to lock in the juices and build deep caramelization flavors on the surface.
Using acid like vinegar, citrus juice, or acidic sodas helps break down the tough meat fibers, resulting in a more tender texture.
If making the Level 3 red chili sauce, straining it through a fine-mesh sieve is crucial to get rid of bitter chili skins and seeds.
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