American🥩 Meat

The Perfect Pulled Pork Sandwich

Name: The Perfect Pulled Pork Sandwich
Total time: 6 h 30 min
Cuisine: American
Ingredients: 4 lb pork shoulder; ~2 large onion; ¼ cups dark brown sugar; 2 tbsp onion powder; 2 tbsp garlic powder; 2 tbsp smoked paprika; 1 tsp black pepper; 1 tsp salt; 1 tsp cayenne pepper; 1 tsp oregano or thyme; 1 tsp cumin; ~1½ cups water; ¼ cups honey; 2 cups ketchup; 1/3 cups white vinegar; ¼ cups corn syrup; ¼ cups molasses; 2 tbsp Dijon mustard; 1 tsp Worcestershire sauce; ¼ tsp cayenne pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; ~1-2 tsp hot sauce; 1 tsp Liquid Smoke; ~¼ cups bourbon; ~8 brioche buns; ~2 cups coleslaw

⏱ 390 min

A classic American BBQ pulled pork sandwich. Pork shoulder is slow-roasted low and slow until it pulls apart effortlessly, then mixed with a homemade barbecue sauce featuring hints of bourbon and maple. Served on brioche buns with coleslaw, this is a show-stopping sandwich worth every minute of preparation.

Adapted from a video by Chef Jean-Pierre

The Perfect Pulled Pork Sandwich | Chef Jean-Pierre

Watch on YouTube

Ingredients

pork shoulder4 lb
onionsliced lengthwise, for the bed under the pork~2 largeest.
dark brown sugar¼ cups
onion powder2 tbsp
garlic powder2 tbsp
smoked paprika2 tbsp
black pepper1 tsp
salt1 tsp
cayenne pepperadjust to taste1 tsp
oregano or thyme

Steps

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1
Prepare a Dutch oven or large roasting pan. Slice onions into long, thin strips, always following the grain to maintain texture. Spread the onions in the bottom of the pot.
2
Make a dry rub by combining dark brown sugar, onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne pepper, oregano (or thyme), and cumin. Wearing gloves, massage this mixture thoroughly all over the pork shoulder until well coated.
3
Place the seasoned pork shoulder on top of the onion bed with the fat side facing up. Add water to the bottom of the pot to maintain moisture. Cover the pot with its lid.
4
Place the covered pot in a 275°F oven. Roast for approximately 5 to 6 hours until the pork is completely tender and pulls apart easily.
5
After about 5 hours, increase the oven temperature to 400°F. Remove the lid and baste the pork with the fat and drippings from the bottom of the pot. Leave uncovered and continue roasting for about an hour until the pork reaches the desired texture.
6
Remove the pork from the oven and cover loosely with aluminum foil. Let it rest for about 30 minutes. This resting period is crucial for retaining moisture.
7
While the pork rests, prepare the barbecue sauce. In a bowl, whisk together honey, ketchup, white vinegar, corn syrup, molasses, Dijon mustard, Worcestershire sauce, cayenne pepper, onion powder, garlic powder, salt, and black pepper.
8
Add hot sauce, Liquid Smoke (use very sparingly), and bourbon (optional, especially bourbon with maple flavor) to the sauce. Mix well and taste to adjust seasoning to your preference.
9
Once the pork has rested, remove the bone. Using your hands or two forks, shred the pork into bite-sized pieces. Mix the shredded pork with the barbecue sauce to your desired level of sauciness.
10
Place the pulled pork on brioche buns, being careful not to overload it so you can still take a proper bite and appreciate the texture. Top with coleslaw and the drained cooked onions if desired.

The Perfect Pulled Pork Sandwich

Ingredients

Steps

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