Pulled Pork Sandwich

Pulled Pork Sandwich
Staff Writer
Public Market Cafe

Chef Paul Steele of Phoenix Public Market Café makes his pulled pork by pre-roasting the pork in a flavorful dry rub, and then braising it until perfectly tender. Tossed in a smoky barbecue sauce and topped with coleslaw, it's a pretty remarkable version of the classic pulled pork sandwich. 

6
Servings
1302
Calories Per Serving
Deliver Ingredients

Ingredients

For the pulled pork

  • 1/2  Cup  smoked paprika
  • 1/2  Cup  brown sugar
  • 2  Tablespoons  cumin powder
  • 2  Tablespoons  salt
  • 2  Tablespoons  coriander powder
  • 2  Tablespoons  onion powder
  • 2  Tablespoons  garlic powder
  • 2  Tablespoons  black pepper
  • One  4 to 6-pound pork shoulder
  • 4  Cups  chicken stock, or more if needed
  • Barbecue sauce, as needed (recipe below)

For the barbecue sauce

  • onion, finely diced
  • 1/3  Cup  finely chopped garlic
  • 1  Tablespoon  oil
  • 3  Tablespoons  smoked paprika
  • 3  Tablespoons  dry rub
  • 1  Cup  molasses
  • 1/4  Cup  cider vinegar
  • 1/4  Cup  brown sugar
  • 7  Cups  ketchup

For the coleslaw and sandwiches

  • head red cabbage, thinly shredded
  • 1/4  piece of jicama, thinly sliced
  • 1/2  red bell pepper, thinly sliced
  • 2  Tablespoons  cilantro leaves
  • 1  Cup  mayonnaise
  • 1/2  Tablespoon  rice vinegar
  • 2  Tablespoons  toasted caraway seeds
  • Salt and pepper, to taste
  • Brioche buns, for serving

Directions

For the pulled pork

Preheat the oven to 225 degrees.

In a small bowl, mix all of the seasonings together to make a dry rub. Reserve 3 tablespoons of the dry rub for the barbecue sauce, and coat the pork well with the rest. Place the pork on a baking sheet lined with foil or a large baking dish and slow cook in the oven until nice and golden brown, about 2 to 3 hours. 

Remove the pork from the oven and increase the heat to 350 degrees. Pour the chicken stock into a large baking pan so that there's about an inch of liquid in the pan. Cut the roasted pork into 1-pound sized pieces, and place in the chicken stock. Cover the pan tightly with aluminum foil and cook until the pork is fork tender, about 3 hours.

While the pork is braising, make the barbecue sauce (recipe below). Remove from the oven and remove the pork from the braising liquid. Shred the pork, adding a bit of the braising liquid. Fold in the barbecue sauce at the end. 

For the barbecue sauce

In a medium-sized saucepan, sweat the onions and the garlic in 1 tablespoon of oil. Add the dry ingredients and stir. Slowly add the wet ingredients, stirring constantly, and cook on medium-low until the sauce thickens, about 45 minutes. 

For the coleslaw and sandwiches

For the coleslaw, combine all of the ingredients up to and including the caraway seeds. Mix well and season with salt and pepper, to taste. 

Divide the pork evenly among brioche buns and top with coleslaw. 

Nutritional Facts

Total Fat
75g
100%
Sugar
67g
74%
Saturated Fat
22g
92%
Cholesterol
127mg
42%
Carbohydrate, by difference
138g
100%
Protein
38g
83%
Vitamin A, RAE
49µg
7%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
37mg
49%
Vitamin K (phylloquinone)
45µg
50%
Calcium, Ca
263mg
26%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
83µg
21%
Iron, Fe
15mg
83%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
406mg
58%
Selenium, Se
37µg
67%
Sodium, Na
3134mg
100%
Water
144g
5%
Zinc, Zn
5mg
63%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.