360 minutes
Tender, slow-roasted pulled pork sandwiches with tangy homemade barbecue sauce and a fresh, crunchy slaw.
Boneless Pork Shoulder
0 lb
Whole Coriander Seed, toasted
teaspoons
Whole Cumin Seed, toasted
teaspoons
Black Peppercorns, toasted
teaspoons
teaspoons
Dry Mustard Powder
teaspoons
teaspoons
Dark Brown Sugar
tablespoons
cups
tablespoons
Garlic Clove, minced
each
tablespoons
tablespoons
Sweet Or Hot Paprika
teaspoons
teaspoons
Cayenne
pinches
Hot Sauce, more to taste
0 dash
Green Cabbage, shredded
head
Red Onion, thinly sliced
each
Jalapeño, thinly sliced
each
cups
tablespoons
1. Prepare the Spice Rub
Toast the coriander, cumin seeds, and peppercorns in a dry skillet over medium heat until aromatic. Grind them and combine with salt, mustard powder, chile powder, and brown sugar to create the spice rub.
2. Marinate the Pork
Massage the spice rub all over the pork shoulder. Let it marinate at room temperature for an hour or two, or cover and refrigerate for several hours or overnight.
3. Roast the Pork
Preheat the oven to 300 degrees F. Place the marinated pork in a baking pan and roast for 3 to 4 hours, until the internal temperature reaches 200 degrees F. Let the pork rest for about 30 minutes before shredding.
4. Make the Barbecue Sauce
Combine ketchup, dark brown sugar, molasses, minced garlic, cider vinegar, Worcestershire sauce, paprika, black pepper, mustard powder, cayenne, and hot sauce in a pot. Simmer for 15 to 20 minutes, stirring occasionally.
5. Shred and Sauce the Pork
Shred the pork using two forks and toss it with the homemade barbecue sauce until generously coated.
6. Prepare the Slaw
Mix shredded cabbage with red onion and jalapeño slices. Whisk together mayonnaise, cider vinegar, olive oil, salt, and black pepper to create a dressing. Toss the dressing with the vegetables.
7. Assemble the Sandwiches
Pile the saucy pulled pork onto the bottom half of a bun. Top with a helping of slaw and the other half of the bun. Serve with additional barbecue sauce if desired.
Opt for a well-marbled pork shoulder or Boston butt. The fat content in these cuts is essential for flavor and moisture.
Cook the pork low and slow (around 225-250°F) to break down connective tissues for tender and juicy strands.
Season the pork generously with salt 12-24 hours before cooking. This technique enhances the meat's flavor and moisture retention.
Use freshly shredded cabbage and add julienned carrots, thinly sliced red onion, or tart apple slices for additional crunch and flavor in the slaw.
Smoke the pork shoulder with wood chips like hickory or applewood for depth. Alternatively, sear the meat on all sides for a caramelized crust before slow-cooking.
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