the Breville Test Kitchen

Carolina Pulled Pork Sandwiches

Name: Carolina Pulled Pork Sandwiches
Cook time: 1200 s
Total time: 30600 s
Yield: Serves 10
Ingredients: ⅓ cup (2 oz) dark brown sugar; 4 tsp kosher salt; 2 tbsp coarse black pepper; ½ tsp cayenne pepper; 1 tsp smoked paprika; 4 lb boneless pork shoulder - cut into 4 pieces; 1 cup (8 fl oz) apple cider vinegar; ¼ cup (2 fl oz) water; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste; 10 brioche buns; 2 cups (5 oz) finely shredded green cabbage; 2 Granny Smith apples - julienned; 4 green onions - thinly sliced; ¼ cup (2 oz) mayonnaise

Pork shoulder is the ideal cut of meat for low and slow cooking, the flavor intensifies and guarantees the meat will be super tender and moist. Any leftover pork is perfect to have the next day.

8 hrs 30 mins total time

20 mins active time

Easy

Serves 10

Ingredients

Measurements:

⅓ cup (2 oz) dark brown sugar
4 tsp kosher salt
2 tbsp coarse black pepper
½ tsp cayenne pepper
1 tsp smoked paprika
4 lb boneless pork shoulder
cut into 4 pieces
1 cup (8 fl oz) apple cider vinegar
¼ cup (2 fl oz) water
2 tbsp Worcestershire sauce
2 tbsp tomato paste
10 brioche buns

For the coleslaw

2 cups (5 oz) finely shredded green cabbage
2 Granny Smith apples
julienned
4 green onions
thinly sliced
¼ cup (2 oz) mayonnaise

Instructions

1Insert the wire rack into position 8. Set the oven to Slow Cook, Low, Convection, for 8 hours and press Start to preheat. Meanwhile, continue to the next step.
2Combine the sugar, salt, black pepper, cayenne pepper and paprika in a bowl. Rub the spice mixture all over the pork. Place in a 5½-quart (10-inch) Dutch oven.
3Whisk the vinegar, water, Worcestershire sauce and tomato paste together, pour over the pork and cover.
4Once preheated, place the pot in the oven and cook for 8 hours.
5The pork should be very tender and falling apart. If not, give it another 30 minutes.
6Transfer the pork to a bowl and skim off the fat to make a leaner and cleaner tasting sauce.
7Boil for 7 to 8 minutes or until the liquid reduces slightly so that it can coat and bind the pork.
8Pull the pork apart. Return to the Dutch oven and turn to coat in the sauce to enhance the flavor and keep it moist.
9To make the coleslaw, combine the cabbage, apples and onions. Add the mayonnaise and stir to coat. The creaminess of the mayonnaise and sourness from the apples balance the flavor of the pork.
10Serve the pork and coleslaw on the brioche buns.
Tip: Leftover pork can be stored in the refrigerator for up to 3 days and is great served with pickled onions.