BBQ Pulled Pork Sandwich with Homemade Slaw and Spicy Sauce
ID: b528a29c...
A classic American-style BBQ pulled pork sandwich made by slow-cooking pork shoulder in beer and spices. Served on soft buns with a fresh, tangy homemade cabbage slaw and a rich, spicy barbecue sauce.
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🍳 Cooking Flow
Sauté carrots, onions, and garlic in a large pot, then add brown sugar and tomato purée. → Remove the skin from the pork, rub it with spices, and place it in the pot with beer and water. → Braise the pork in the oven at 160°C for 3 hours, turning halfway through. → Simmer the barbecue sauce ingredients in a pan to reduce, and toss the sliced cabbage with lime juice, sugar, and vinegar. → Shred the cooked pork, assemble in buns, and top with slaw and barbecue sauce.
Cooking Steps
Brief Cooking Order
Sauté carrots, onions, and garlic in a large pot, then add brown sugar and tomato purée. → Remove the skin from the pork, rub it with spices, and place it in the pot with beer and water. → Braise the pork in the oven at 160°C for 3 hours, turning halfway through. → Simmer the barbecue sauce ingredients in a pan to reduce, and toss the sliced cabbage with lime juice, sugar, and vinegar. → Shred the cooked pork, assemble in buns, and top with slaw and barbecue sauce.
Introduction
A classic American-style BBQ pulled pork sandwich made by slow-cooking pork shoulder in beer and spices. Served on soft buns with a fresh, tangy homemade cabbage slaw and a rich, spicy barbecue sauce.
Step 1
Prepare the vegetables by roughly slicing 2 carrots, 1 onion, and chopping 2 cloves of garlic.
Step 2
Heat a shot of vegetable oil in a large ovenproof pot over high heat. Add the carrots and onions to brown, then cover with a lid.
Step 3
Using a sharp knife, remove the thick skin from the pork shoulder to ensure the cooking stock does not become excessively greasy.
Step 4
Rub the skinless pork shoulder generously on all sides with smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
Step 5
Add the sliced garlic, a handful of brown sugar, and tomato purée into the pot with the carrots and onions.
Ingredients List
Important Notes
Removing the pork skin before cooking keeps the braising liquid from getting too fatty and greasy.
Slow-cooking with the bone-in adds incredible flavor and ensures the pork remains tender and moist.
The homemade barbecue sauce is highly concentrated and spicy; adjust the Tabasco and cider vinegar to suit your heat preference.
Pulled pork keeps well in the fridge for a few days and can be reheated easily for quick meals.
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