Ultimate Pulled Pork Sandwiches with Coleslaw
Rijya
This is hands down one of our absolute favorites!
ingredients
Pulled Pork- 1 boneless pork shoulder (about 4 to 4 1/2) pounds)
- 4 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme, or 1/2 tsp of dried thyme
- 4 cloves of garlic
- 1/4 cup red wine vinegar
- Scant 1 Tbsp cayanne pepper
- 3 Tbsp extra-virgin olive oil
- 1 Tbs whole grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 Tbsp red wine vinegar
- 2 tsp sugar
- 1/2 head savoy cabbage, finely sliced
- 1/2 head purple cabbage, finley sliced
- 2 green onions, chopped
- 2 carrots, juliened, finley sliced
- Kosher salt and ground black pepper
- 1 Tbsp poppy seeds (optional)
- 6 kaiser rolls
directions
- 1
Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayanne pepper in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture-this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refridgerator for at least 3 hours, or up to overnight.
- 2
Allow the meat to sit at room temperature for 30 mins before cooking. Preheat the oven to 325 Degrees F.
- 3
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy brown (it should look like mahogany). Let the meat rest on a cutting board for ten minutes before slicing.
- 4
While the pork is cooking, prepare the slaw. Combine mustard, mayo, sour cream, lemon juice, vinegar and sugar. Mix well and add cabbages, green onions, carrots, salt and pepper to taste. Put in fridge till ready to serve.
- 5
To serve, cut rolls in half, pile sliced pork with large spoonfull of coleslaw. Enjoy!
notes
Marinate overnight, and slow-cook in oven for 3 1/2 hours.
Source: Rijya
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