“10,000 Hours” Slow Roasted Pulled Pork Sammies with Spicy Coleslaw

Ingredients:

3 tablespoons light brown sugar

2 teaspoons hot paprika

1 teaspoon mustard powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 3-to-4-pound boneless pork shoulder, trim excess fat

2 teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3 tablespoons tomato paste

1 head red cabbage, shredded

1 Ricos Jumbo Dill Pickle, diced

1 bunch scallions, sliced on the bias into 1-inch strips

1 cup mayonnaise

1 tablespoon light brown sugar

Salt and freshly ground black pepper

6 brioche buns

Cooking Instructions:

1.Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

2.Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

3.Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

4.In a large bowl, mix the cabbage, pickles, scallions with the mayonnaise, sugar, and jalapeño juice and seasoning. Let sit in the fridge for 4 – 8 hours.

5.Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with and spicy coleslaw.


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