BBQ Pulled Pork Sandwich recipe
All Recipes Main Dish Recipes Pork Pulled Pork Recipes
Ingredients
- Coleslaw: 1 (16 ounce) package shredded coleslaw mix ¼ cup pickled pepperoncini peppers, chopped ¼ cup diced red onion ⅓ cup mayonnaise ½ lemon, juiced 1 tablespoon red wine vinegar 1 tablespoon granulated garlic 1 teaspoon Dijon mustard 1 teaspoon white sugar 1 teaspoon salt ½ teaspoon granulated onion ¼ teaspoon lemon pepper Pulled Pork: 2 tablespoons kosher salt 2 tablespoons ground black pepper 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons brown sugar 1 tablespoon cayenne pepper 1 tablespoon ground nutmeg 1 tablespoon ground allspice 1 teaspoon ground cinnamon 1 (4 pound) pork shoulder roast ¼ cup molasses Sauce: 3 cups barbeque sauce 1 cup strong brewed coffee 1 tablespoon molasses 1 tablespoon brown sugar 1 teaspoon dry mustard 1 pinch cayenne pepper, or more to taste 4 Italian-style hoagie buns, split lengthwise and toasted ¼ cup onion, chopped ¼ cup jalapeno pepper, seeded and minced
Nutrition Info
- 838.4 caloriescarbohydrate: 100.1 gcholesterol: 97.5 mgfat: 34.7 gfiber: 7 gprotein: 31.2 gsaturatedFat: 10.3 gservingSize: -sodium: 3478.9 mgsugar: 40.9 gtransFat: : -unsaturatedFat: : -
Directions BBQ Pulled Pork Sandwich
Directions
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Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
Preheat oven to 300 degrees F (150 degrees C).
Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.