Oven-Braised Pulled Pork Sandwiches with Vinegar Slaw

By Sprig Originals ✓ · cooked up in Sprig

A low-and-slow oven braise turns a cheap pork shoulder into a pot of shreddable, juice-soaked pork — no smoker, no fuss. The real payoff is day two: warm the pork back up in its own strained braising liquid, pile it on a squishy bun, and hit it with a thin Carolina-style vinegar sauce and crunchy slaw. It's the same $9 lunch-counter sandwich you'd stand in line for, made with a Sunday oven and a Tuesday reheat.

Ingredients

• 4 lb boneless pork shoulder (Boston butt), in one piece
• 1 tbsp kosher salt
• 1 tbsp packed dark brown sugar
• 2 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper

• 1 tbsp neutral oil
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 1 cup apple cider
• 1/2 cup apple cider vinegar
• 1/2 cup water or low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 2 tsp tomato paste

• 3/4 cup apple cider vinegar
• 1/4 cup reserved strained braising liquid
• 1 tbsp packed dark brown sugar
• 1 tbsp ketchup
• 1 tsp kosher salt
• 1 tsp crushed red pepper flakes
• 1/2 tsp freshly ground black pepper
• 1/4 tsp hot sauce, or more to taste

• 6 cups green cabbage, cored and thinly shredded (about 1 small head)
• 1 medium carrot, coarsely grated
• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 2 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt

• 8 soft potato rolls or squishy hamburger buns
• 2 tbsp unsalted butter, softened
• dill pickle chips, for serving
• sliced pickled jalapeños, optional

Instructions

1. Pat the pork shoulder dry with paper towels and cut it into 2 or 3 large chunks (this speeds cooking and gives you more crusty surface). In a small bowl, mix 1 tablespoon kosher salt, 1 tablespoon brown sugar, smoked paprika, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Rub it all over the pork. Let it sit at room temperature for 30 minutes, or refrigerate uncovered up to 24 hours for better flavor.
2. Heat the oven to 300°F. Set a large Dutch oven or heavy oven-safe pot over medium-high heat with 1 tablespoon oil. Sear the pork chunks in batches, 3 to 4 minutes per side, until deeply browned. Transfer to a plate.
3. Reduce heat to medium. Add the sliced onion and smashed garlic to the pot and cook 5 minutes, scraping up the browned bits, until softened. Stir in the tomato paste and cook 1 minute, then add the apple cider, 1/2 cup cider vinegar, water or broth, and Worcestershire. Bring to a simmer.
4. Return the pork to the pot along with any juices. The liquid should come about one-third up the meat — do not submerge it. Cover tightly and transfer to the oven. Braise 4 to 4 1/2 hours, turning the pork once at the halfway point, until a fork twists easily in the meat and the internal temperature reads 200–205°F.
5. Uncover and let the pork cool in the pot for 30 minutes. Lift the meat to a board, discard any large fat pockets, and pull it into coarse shreds with two forks. Strain the braising liquid into a measuring cup or jar and skim off the fat that rises to the top (or chill it and lift the solid fat off). Combine the pulled pork with about 1 cup of the defatted liquid, cover, and refrigerate up to 4 days. Save the remaining liquid separately.
6. Make the vinegar sauce: whisk 3/4 cup cider vinegar, 1/4 cup of the reserved braising liquid, 1 tablespoon brown sugar, ketchup, 1 teaspoon salt, red pepper flakes, black pepper, and hot sauce in a jar until the sugar dissolves. It should be thin and sharp, not thick like bottled barbecue sauce. Let it stand at least 20 minutes; it keeps 2 weeks refrigerated.
7. Make the slaw: toss the shredded cabbage and carrot with 1/2 teaspoon salt in a large bowl. In a small bowl, whisk the mayonnaise, 2 tablespoons cider vinegar, sugar, and celery seed, then fold it into the cabbage. Chill 20 minutes so it wilts slightly but stays crunchy.
8. To reheat the pork, put it in a skillet or saucepan with 1/2 cup of the reserved braising liquid (or water). Cover and warm over medium-low heat for 8 to 10 minutes, stirring once or twice, until steaming hot — 165°F if you're checking. Uncover, raise the heat to medium-high, and cook 2 to 3 minutes to let the edges crisp and the juices cling. Stir in 1/4 cup of the vinegar sauce off the heat.
9. Butter the cut sides of the buns and toast them in a dry skillet over medium heat, 1 to 2 minutes, until golden. Pile a generous 1/2 cup hot pork on each bottom bun, spoon over another splash of vinegar sauce, top with slaw and pickles, and close it up. Serve with the remaining sauce on the table for dunking.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem