Pulled pork sandwiches with cilantro bbq sauce and fennel-cabbage slaw
Pork second courses
I have been on a pulled pork kick recently—it’s the perfect thing to keep in the fridge for a few weeks, and it makes my tiny apartment smell amazing while in the oven (and my curtains like pork for days after that). I tried the Cooks Illustrated Indoor Pulled Pork recipe without the liquid smoke, and it produced some incredible bark, but the pork’s interior was a little dry for my taste. After a few more attempts, I've settled on cooking the pork shoulder David Chang’s way, brining it overnight and roasted it uncovered for 5-6 hours. During the last hour of the roasting process, I slather my Cilantro BBQ sauce all over the shoulder to produce that ever-coveted bark. The result is perfectly succulent, melt-in-your-mouth meat for my sandwiches. The challah rolls are rich and soft and really absorb the sauce, and the Fennel-Cabbage slaw—inspired by Last Night’s Dinner’s Food52 winning Smokey Pork Burger--adds a perfect tart, refreshing crunch.
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