When you talk about pulled pork sandwiches, this one is a serious contender to add to your recipe arsenal. It delivers not only sensational flavors that your tastes buds will rejoice, but your audience will realize the amount of pride and love you’ve injected into the preparation. There are a few steps which can become laborious, so you may want to prepare this at your leisure over a weekend. But since this pork-a-liscious taste sensation that will have your guests swooning over and delivering many culinary accolades over your efforts, it will be well worth it.
This calls for a 2 LBS pork butt, which is enough for 4-6 people. Since the flavors will elevate to an umami explosion the next day, you may want to buy one a little larger, as many hungry stomachs will demand leftovers. Hunker down like a wolf and ensure you snarl so no-one steals your fare! Plenty of napkins required
One 2 LB whole boneless pork butt – tied by the butcher
Brioche or round Kaiser rolls
PREHEAT OVEN 325F
DRY RUB
¼ cup of brown sugar
1 TSP smoked sweet Spanish paprika
½ TSP dried oregano
½ TSP dried thyme
½ TSP ground chipotle chili powder
½ TSP Ancho chili powder
½ TSP Anaheim chili powder
1 TSP each of garlic and onion powder
½ TSP ground cumin
½ TSP ground coriander
1 TSP instant coffee powder
½ TSP Applewood smoked salt
Mix all the ingredients together and pat the rub all over the pork. Allow it to sit overnight. Reserve the leftover rub for the braise.
Place the pork in a deep roasting pan. In a small bowl whisk together 1 bottle of stout or dark lager, 2 TBSP Worcestershire sauce, 1 TSP of liquid smoke and 1 TSP of the rub. Pour around the pork and add 2 bay leaves. Cover with plastic wrap and then foil. Braise at 320F for 5 hours. Remove from the oven and with some tongs place the pork onto a cutting board and shred it. Reserve the braising liquid.
MANGO BBQ SAUCE
½ cup brown sugar
2 TBSP ketchup
½ cup of water
2 TBSP red wine vinegar
1 TBSP Worcestershire sauce
½ TSP dry mustard
½ TSP sweet Spanish paprika
½ TSP kosher salt
½ TSP cracked black pepper
Mango Puree
1 cup of chopped fresh mango
Place all the ingredients in a small pan, bring to a boil and simmer for about 10 minutes. Allow to rest for about half hour and then pulse with an immersion blender.
LIME SLAW
½ head of red cabbage or a mixture of red and green
1 cup of finely shaved fennel
1 finely chopped Granny Smith apple
1 cup of carrot matchsticks
¼ cup of fresh parsley
½ cup of fresh cilantro
Make a dressing with the juice and zest of 1 lime, 1 TSP honey, ½ TSP kosher salt, fresh cracked pepper, 1 heaped TBSP mayo 1 heaped TBSP sour cream – whisk together and mix well with the slaw. Allow it to sit about 30-45 minutes for the flavors to marry.
CANDIED BACON
1 LB thick cut bacon – preferable Applewood
½ cup of maple syrup
Fresh cracked black pepper
Lay the bacon strips on a cookie sheet. Drizzle the maple syrup over the bacon and liberally add the fresh cracked pepper on top. Place it in a 450F for about 20 minutes. Remove from the oven and allow to sit at room temp for about 30 minutes. It will crisp further and can be made ahead. It’s an extraordinary topping for any pulled pork tacos, brisket sandwich or hamburger.
Slice the Kaiser rolls and assemble the sandwich. Smear some BBQ sauce on the bottom bun, add the pork, add the chopped candied bacon on top, some avocado slices (optional) and top with the lime coleslaw.
NOTE
Please reserve the leftover liquid from having braised the pork, as it’s a sensational addition for future roasts and pork roasts. It freezes excellently well, and becoming like a concentrated demiglace.
