Pulled Pork Sandwiches with Cilantro Bbq Sauce and Fennel-cabbage Slaw

 

I have been on a pulled pork kick recently—it’s the perfect thing to keep in the fridge for a few weeks, and it makes my tiny apartment smell amazing while in the oven (and my curtains like pork for days after that). I tried the Cooks Illustrated Indoor Pulled Pork recipe without the liquid smoke, and it produced some incredible bark, but the pork’s interior was a little dry for my taste. After a few more attempts, I've settled on cooking the pork shoulder David Chang’s way, brining it overnight and roasted it uncovered for 5-6 hours. During the last hour of the roasting process, I slather my Cilantro BBQ sauce all over the shoulder to produce that ever-coveted bark. The result is perfectly succulent, melt-in-your-mouth meat for my sandwiches. The challah rolls are rich and soft and really absorb the sauce, and the Fennel-Cabbage slaw—inspired by Last Night’s Dinner’s Food52 winning Smokey Pork Burger--adds a perfect tart, refreshing crunch.

What you will need

½ cup salt

½ cup sugar

1 6lb boneless pork shoulder

10 cloves garlic, minced

3 jalapeno peppers, seeds and ribs removed, minced

1 1/2 cups of your favorite BBQ sauce

2 cups cilantro leaves, finely chopped

½ cup beef broth

8-10 challah rolls, toasted

1 lemon, juiced

1 tablespoon Dijon mustard

½ tablespoon cider vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon olive oil

2 large fennel bulbs, trimmed, tough outer leaves removed, and very thinly sliced

1 small head of red cabbage, heart removed, thinly sliced

4 scallions, white and green parts, thinly sliced

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