PULLED PORK SANDWICH WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.
- For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.
- Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.
- Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
- For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.
- For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.
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KIZITO DANIEL
[email protected]This pulled pork sandwich was amazing! The meat was fall-apart tender and the sauce was incredible. I especially loved the combination of the black pepper and vinegar. The green onion slaw was also a great addition, adding a nice bit of freshness and
Yohan Dilshan
[email protected]I'm not a big fan of pulled pork, but I thought I'd give this recipe a try. I was pleasantly surprised! The meat was tender and juicy, and the sauce was flavorful without being too overpowering. The green onion slaw was also a nice addition, adding a
Paul Taylor
[email protected]This pulled pork sandwich was just okay. The meat was a bit dry and the sauce was a bit too sweet for my taste. The green onion slaw was also a bit bland. I wouldn't recommend this recipe.
Md Suman
[email protected]I made this pulled pork sandwich for a potluck and it was a huge hit! Everyone loved the tender meat and flavorful sauce. The green onion slaw was also a nice addition, adding a bit of freshness and crunch. I would definitely make this recipe again.
Zeibkhan Zeib
[email protected]This pulled pork sandwich was delicious! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and tangy. The green onion slaw was also a great addition, adding a bit of freshness and crunch. I would definitely recommend th
Elay Thriston
[email protected]I wasn't sure about the black pepper vinegar sauce, but I'm so glad I tried it! It was the perfect complement to the pulled pork. The meat was fall-apart tender and the sauce was flavorful without being too overpowering. The green onion slaw was also
Trostel Holdings
[email protected]This pulled pork sandwich was a bit too spicy for me, but my husband loved it! The meat was cooked perfectly and the sauce had a nice tangy flavor. The green onion slaw was also a nice addition, adding a bit of freshness and crunch. I would recommend
Heather Weber
[email protected]I followed the recipe exactly and the pulled pork sandwich turned out perfectly. The meat was fall-apart tender and the sauce was flavorful without being too overpowering. The green onion slaw was also a nice addition, adding a bit of brightness and
Simanto Sarker
[email protected]This pulled pork sandwich was amazing! The meat was so tender and juicy, and the sauce was incredible. I especially loved the combination of the black pepper and vinegar. The green onion slaw was also a great addition, adding a nice bit of freshness.
Shaik irfan
[email protected]I made this pulled pork sandwich for my family and they loved it! The meat was so moist and flavorful, and the sauce was the perfect balance of sweet and tangy. The green onion slaw was also a nice touch, adding a bit of crunch and freshness. This re
Floyd Kyser
[email protected]This pulled pork sandwich was a hit at my last party! The meat was so tender and juicy, and the black pepper vinegar sauce added a nice tangy flavor. The green onion slaw was also a great addition, adding a bit of freshness and crunch. Overall, this