Rodney Strong

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Oven-Roasted Pulled Pork Sandwiches with Garlic Slaw

Paired with Dry Creek Zinfandel

INGREDIENTS

3 tablespoons cup dark brown sugar
3 tablespoons smoked Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
3-4 lbs boneless pork shoulder, cut into 1 lb pieces

Mop
1/2 cup water
2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
1 tablespoon smoked Spanish paprika
2 tablespoon kosher salt
Slaw
4 cups of thinly shredded cabbage
½ teaspoon microplane garlic
½ cup aioli or mayonnaise
Kosher salt
To serve
½ cup ketchup
1 tablespoon dark brown sugar
1teaspoon smoked Spanish paprika
6 Brioche or potato rolls - split

DIRECTION

Mix first 5 ingredients in small bowl to blend. Sprinkle dry rub all over pork, pressing into into meat and fat; you will have extra rub. Cover and refrigerate for 6 hours to overnight. Preheat oven to 300F. Mix together mop ingredients, reserving one cup for later. Place pork fat side up on a rack in a roasting pan. Cover with foil and place in the oven. Roast until very tender, brushing with mop every 45 minutes; about 3 hours. Remove foil for the last hour of cooking. Cool pork briefly, and shred with two forks. Toss with any reserved oven juices. Toss together slaw ingredients and set aside. Whisk together the reserved mop liquid with the ketchup and brown sugar, adjust seasoning to taste.
Pile the shredded pork onto the buns, drizzling with the mop sauce, and topping with the slaw.

Paired with Dry Creek Zinfandel