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Serves: 12

Wood Roasted Pulled Pork Sandwiches


Prep Time: 1 hour 35 minutes
Cook Time: 2 hours 30 minutes
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625 degrees

Dry Rub

3 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse kosher salt

 

1 (5 to 5 ½ pound) pork butt or pork shoulder

 

Cider Vinegar Barbecue Sauce

1 ½ cups apple cider vinegar

1 cup whole grain mustard

½ cup ketchup

1/3 cup packed brown sugar

3 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

 

Slaw

1 head green cabbage, thinly shredded

1 carrot, grated

1 red onion, thinly sliced

2 green onions, chopped

1 Fresno chile, thinly sliced

1 ½ cup mayonnaise

¼ cup creole mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch of sugar

½ teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground pepper

 

To Serve

12 hamburger buns

 

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight in the refrigerator.

Once you are ready to roast, pull the pork out of the fridge and place it into a roasting pan lined with a rack. Pour water in the bottom of the pan until it covers the pan by about ¼ inch up the sides. Cover the roasting pan tightly with foil and place into the oven. Roast the pork until it is tender and falling apart, about 2 and a half hours. Rotate the pan 180 degrees every half hour to ensure each side of the pork gets even exposure to the fire. Once the pork is done, pull it out of the oven and allow to cool slightly.

 

While the pork is cooking make your slaw and barbecue sauce: Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

To make the barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat on the stove. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

 

Once the pork is cooled, shred the meat using your hands or 2 forks to pull into pieces. Transfer to a bowl and mix about half of the barbecue sauce into it; reserving the other half for assembling sandwiches.

To serve, spoon the pork mixture onto some toasted hamburger buns then top with the spicy slaw.

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