Baked pulled pork sandwiches

Votes: 1

Time: 30 hours 15 minutes
Complexity: average
Servings: 12

Nutritional value per serving:

Serving size: 1 of 12
Calories 743, total fat 47 G., saturated fats 11 G., proteins 37 G., carbohydrates 43 G., fiber 6 G., cholesterol 118 mg, sodium 1135 mg, sugar 16 G.

The filling for these sandwiches is made from pork shoulder, roasted to the point where it easily pulls apart along the grain. Before baking, the whole shoulder is marinated in a dry spice mix. If you have time, start cooking the night before so the meat can marinate overnight – it will be much more flavorful. Before serving, the pulled pork is tossed with a homemade apple cider vinegar-based barbecue sauce. The result is incredibly juicy, and the flavor is infused with tart, sweet, and spicy notes. Top the meat filling with spicy coleslaw and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dry marinade

3 tbsp paprika
1 tbsp garlic powder
1 tbsp. l. brown sugar
1 tbsp dry mustard
3 tablespoons coarse salt
1 pork shoulder weighing 2.5-3 kg.

Apple Cider Vinegar BBQ Sauce

1.5 cups apple cider vinegar
1 cup mustard
0.5 cups ketchup
1/3 cup brown sugar
2 cloves garlic, crushed
1 teaspoon of salt
1 teaspoon cayenne pepper
0.5 tsp freshly ground black pepper

For serving

12 hamburger buns
1 serving spicy coleslaw, recipe below
Pickles

Spicy coleslaw

1 head of white cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chili, thinly sliced
1.5 cups mayonnaise
1/4 cup Creole mustard
1 tbsp. apple cider vinegar
Juice of 1 lemon
A pinch of sugar
0.5 tsp celery seeds
A few drops of hot sauce

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a small bowl, combine paprika, garlic, brown sugar, dry mustard, and salt. Rub the spice mixture all over the pork shoulder and marinate, covered, in the refrigerator for as long as possible, at least 1 hour or overnight.
Preheat oven to 150°C.

Place the pork in the roasting pan and roast for 6 hours or until it is falling apart and a thermometer inserted into the thickest part of the meat registers 170°F (77°C).
To make barbecue sauceCombine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne pepper, and black pepper in a saucepan and heat over medium heat. Simmer, stirring occasionally, for 10 minutes, until the sugar dissolves.
Remove the roasted pork from the oven and transfer to a large platter. Let the meat rest for 10 minutes. While it's still warm, use two forks to shred the pork. To shred the pork with two forks, hold the meat with one fork and pull the fibers with the other. Place the shredded pork in a bowl. Pour half the sauce over it and toss well to coat.
For serving Place the pulled pork on the bottom half of the hamburger bun and top with the coleslaw. Serve with pickles and the remaining sauce.
Spicy coleslaw

Combine the cabbage, carrots, red onion, green onions, and chili pepper in a large bowl. In another bowl, combine the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently. Sprinkle the cola slaw with celery seeds, drizzle with hot sauce, and season with salt and pepper to taste. Refrigerate for 2 hours, then serve.