Pulled Pork Sandwich Recipe

Pulled Pork Sandwich Recipe

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extravirgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispybrown it should look like mahogany. Let the meat rest on a cutting board for 10 minutes before slicing.

While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

The flavor of this pork was very good. The meat was moist and tender. But, like other reviewers commented, this pork was not pork. It could not have been pulled apart with two forks. We sliced it thinly and stacked it. I used smoked paprika which gave it a nice earthy flavor. I didn make the cole slaw but just used raw shredded green cabbage, mayo with roasted poblano peppers and a little lime juice, and added some pickled jalapenos. I used an almost4 pound pork butt and only used half the rub. I don see how I could have gotten the entire amount of rub the recipe made on that 4pound piece of meat. I took the remaining rub and froze it in a freezer bag. I will make this again, but if I truly want pulled pork I will either roast it for another couple of hours or use a slow cooker, even though that won produce a nice crust.