BBQ Pulled Pork Sandwich
NORMAL | 4.5-6 HOURS | SERVES 6-8
Recipe adapted from NYT Cooking.
Ingredients
For the Pulled Pork
1½ tsp. coriander seed
1½ tsp. whole cumin seed
1½ tsp. black peppercorns
2¼ tsp. coarse kosher salt
1½ tsp. mustard powder
1½ tsp. chili powder
3 Tbsp. dark brown sugar
2-3 Tbsp. ENZO Organic Extra Virgin Olive Oil - Medium
3½ lbs. boneless pork shoulder
Brioche buns, for serving
For the Barbecue Sauce
1½ cups ketchup
¼ cup packed dark brown sugar
2 Tbsp. ENZO Wildflower Honey
2 garlic cloves, minced
¼ cup ENZO Organic White Wine Vinegar
2 Tbsp. Worcestershire sauce
2 tsp. vpaprika
1 tsp. black pepper
1 tsp. mustard powder
Pinch of cayenne
Pair this recipe with Apple Balsamic Slaw to complete the perfect pulled pork sandwich.
Directions
Step 1
Prepare the spice rub: In a small, dry skillet over medium-low heat, toast the coriander, cumin, and peppercorns until fragrant, about 1–2 minutes. Transfer the toasted spices to a spice grinder or mortar and pestle and grind into a fine powder. Place the ground spices in a small bowl and stir in the kosher salt, mustard powder, chili powder, and brown sugar. Whisk in 2–3 tablespoons extra virgin olive oil until a thick, spreadable paste forms.
Step 2
If your pork shoulder is tied, remove the twine. Rub the spice paste generously over the entire surface of the meat, pressing it into every crevice to ensure an even coating. If time allows, let the pork rest at room temperature for 1–2 hours, or refrigerate for several hours or overnight for deeper flavor. If refrigerated, let the pork sit at room temperature for about 30 minutes before roasting.
Step 3
Preheat the oven to 300°F. Place the pork in a roasting or baking pan and roast for 3–4 hours, or until the meat is pull-apart tender and reaches an internal temperature of 200°F. Remove from the oven and let the pork rest for at least 30 minutes. When cool enough to handle, shred the meat using two forks or your hands. Serve warm.
Step 4
Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
Step 5
While the pork is cooking, prepare Apple Balsamic Coleslaw (see recipe).
Step 6
Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce. Serve the pulled pork with slaw on toasted brioche buns.
