2 ratings

Pulled Pork Sandwich

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. 


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

  • 1 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

  • 1 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


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.