This Little Piggy 🐷 Went To The Market 🛒 😋
So, I’m 92% vegetarian and 8% full on carnivore. Sometimes I just can’t control myself! I gotta take a trip to full-on BBQ heaven😇. This is one of the most porkalicious recipes You’ll ever make. It’s 💯 % DELISH! It takes a bit of effort, but totally worth it. And by effort, I really mean it just takes a little time and planning. You can’t make this one happen too quickly, but it’s worth the wait. Not a grill master? I have a plan for you! You won’t be sorry you gave this recipe a try. These are the best Pulled Pork Sandwiches you’ve ever tasted outside of a true Grill Master or made on a long watched and tended smoker or BBQ….I GAAAAWRRRAANTTEEE!
Pulled Pork Sandwiches
We’re having a BBQ without the BBQ. Why? Because it’s 1,000,000° 🌡 and clearly, I am a complete heat-wimp. But, never fear, when there is a will, there is a way. I’m making this one right on top of the stove. This recipe is so good, I don’t think anyone is going to care that I used a pot instead of a grill. But, if you want to cook this long and slow on your smoker or BBQ, this recipe for pulled pork sandwiches will be perfection. Here’s how I 👩🏻🍳made it right in my kitchen!
The Rub Then Tub
Yep, even though this 🐷 Butt isn’t going onto a grill, it’s still getting a good rub down. The process starts with a brine, then a dry rub, then right into the dutch oven and let it cook and cook. The meat will be falling off of the bone and to quote another famous southerner, “it’s finger-lickin-good!” Here’s my recipe for one 7 lb bone in pork butt (shoulder).
Make a dry rub – add brown sugar, cumin, onion powder, paprika, garlic and chili powder, salt, pepper, dry mustard and mix well.
Next, we bath 🛀🏿. In a large bowl or pot, add the water, apple cider and white vinegars, brown sugar, salt and 1/2 cup of the dry rub. Put the 🐷 pork into the brine, fat side up and let it do it’s thing covered, in the fridge for 12 hours or more. When ready, remove the pork from the brine and dry it off thoroughly.
Cover all sides of the pork with the dry rub then rub a dub dub it in. Give that little booty a good massage and set it aside.
In a large dutch oven, add 3 tablespoons of vegetable oil and sear on all sides. About 5 minutes per side on medium high 🔥 heat. Remove the meat and set it aside. Add 5 large onions, peeled and quartered to the hot oil and toss to coat. Set the meat on top of the onions.
Low And Slow Is How This Goes
Fill with chicken or beef broth to about 1/2 way up the side of the meat. If necessary, add a bit of water to be sure it’s at half way. Cover and cook on low for 3-4 hours, until the meat is falling off the bone. Turn off the heat and let it settle and cool and least 1 hour. Remove the meat and shred with a fork. Reserve a few cups of the cooking liquid for over the top of the meat after it’s shred.
If you like your southern pulled pork in the traditional fashion, make a vinegar spicy sauce. Trust me, you’re going to want to drink this! Just add vinegar, brown sugar, chili powder and red pepper flakes, shake and put into a squeeze bottle. You can add a bit to the top of the meat after it’s shred and also use it to add a bit to your sandwich before you top it with the coleslaw. Delish!
The Creamy, Sweet and Tart Coleslaw = The Cherry On Top of these Pulled Pork Sandwiches
Using a mandolin on the very thinnest setting, shred the cabbage and the onion. Shred the carrot in a food processor or on a grater. Toss to combine, then make the dressing. Add all the ingredients and whisk well. Pour over the cabbage and chill for at least a few hours.
To serve, just toast the buns, then top with pork and a squirt or two of the spicy vinegar sauce. Add a good spoonful of coleslaw on top and ENJOY!
Pulled Pork Sandwiches with a Spicy Vinegar Sauce and Creamy Coleslaw
Ingredients
- 7-8 lb bone in pork butt or shoulder
- Hamburger buns, toasted
- 3 tablespoons vegetable oil
- 4-5 onions, peeled and quartered
For the Brine
- 4 cups water
- 4 cups apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup dry rub
- 1/2 cup kosher salt
For the Rub
- 1/2 cup brown sugar
- 2 tablespoons cumin powder
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
For the Vinegar Sauce
- 1/2 cup distilled white vinegar
- 1/2 cup peach balsamic vinegar (or optional regular balsamic vinegar)
- 1/3 cup brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
For the Coleslaw
- 1 head green cabbage
- 1/2 head purple cabbage
- 3 medium peeled carrots
- 1 sweet onion, peeled
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sugar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons distilled white vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
Instructions
For the Brine
- In a large pot or bowl, add 4 cups water, 4 cups apple cider vinegar, 1/2 cup brown sugar, 1/4 cup of the dry rub and 1/2 cup kosher salt, mix well. Rinse the Pork butt/shoulder well and dry. Add to the brine and be sure it is completely emerged. Cover and refrigerate 12-24 hours.
For the Rub
- Make a dry rub - add all the ingredients in a small bowl and mix well. Set aside.
Instructions
- After removing the pork from the brine, pat dry. Cover with the dry rub, reserving 1/4 cup plus 2 tablespoons of the rub for the cooking process then for serving. Cover all sides of the pork with the dry rub and message it in.
- Into a large dutch oven, add 3 tablespoons vegetable oil on medium high heat. Add the pork and sear on all sides, about 5 minutes each side. Remove from pot. Add onions and cook about 3 minutes. Lay pork on top of onions then add broth to about 1/2 way up the sides of the pork. If necessary, add water to fill. Top with all but 2 tablespoons of the rub. Cover and cook on low for about 4 hours until the meat is falling off the bones.
- Remove from pot and using a fork, pull the meat apart. Top with about 2 cups of the reserved cooking broth. Top with sprinkling of the dry rub. Serve with the spicy vinegar sauce.
For the Coleslaw
- Using a mandolin, shred cabbage and onion on the thinnest setting. Shred carrots in food processor or using a grater. Toss to combine.
- In a separate bowl, mix all the dressing ingredients. Toss with cabbage mixture a few hours before serving.
To Serve:
- Toast buns and top with shredded pork and serve with spicy vinegar. Top with coleslaw.
- Recipe From Karen https://www.bittersaltysoursweet.com
