Pork Sandwich
Ingredients
- 2.5 lb pork shoulder, cut into 2-inch chunks
- 3 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 3 tbsp olive oil
- 1.5 cups apple cider vinegar
- 0.5 cup bourbon
- 1 cup beef stock
- 4 brioche buns, split and lightly buttered
- 1.5 cups charred coleslaw with apple cider vinegar dressing
- 2 tbsp hot honey (2 tbsp honey mixed with 0.5 tsp cayenne)
Instructions
- Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Coat pork chunks thoroughly on all sides with the spice mixture, pressing gently to adhere. Let rest for 10 minutes at room temperature.
- Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering. Working in two batches, sear pork chunks for 3-4 minutes per side until deep golden-brown crust forms. Do not overcrowd the pan. Transfer seared pork to a plate.
- Deglaze the pot with bourbon, scraping up browned bits for 1 minute. Add apple cider vinegar and beef stock, then return all pork to the pot. Bring to a boil, then reduce heat to low. Cover and braise for 2 hours 45 minutes until pork shreds easily with a fork and reaches an internal temperature of 195°F.
- Remove from heat and let pork cool for 10 minutes. Using two forks, shred pork directly in the braising liquid. Skim excess fat from surface if desired, leaving some fat for flavor. Simmer uncovered for 10 minutes to reduce sauce slightly until it coats the back of a spoon.
- Toast brioche buns cut-side down in a dry skillet over medium heat for 2-3 minutes until golden and crispy.
- Divide shredded pork evenly among toasted buns, spooning 2-3 tablespoons of braising liquid over each sandwich. Top each with 0.25 cup charred coleslaw and 0.5 tbsp hot honey drizzle.
- Serve immediately while buns are still warm and pork is steaming.
Inspired by Penny Barend’s winning pork sandwich. This is a plausible recreation, not the chef’s original recipe.