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Pulled Pork Sandwich

Pulled pork is the perfect vehicle for sweet and savory flavor, and this recipe packs enough of both to make a memorable dinner. The salty, crispy onions complement the pork's texture. This delicious medley is nestled between two toasted buns, rounding out this gourmet experience.

SERVING SIZE: 6 | COOKING TIME: 5 HOURS (ESTIMATE)

SANDWICH INGREDIENTS:

  • 3 1/4 cups Pulled Pork
  • 3/4 cup water
  • 1 1/2 cups Blackberry Brabdy BBQ Sauce
  • 1 1/2 cups Island Slaw
  • 6 hamburger buns
  • 3/4 cup Crispy Onion Strings

PULLED PORK INGREDIENTS:

  • 1 (7-10 lb) whole pork butt, thawed, bone-in
  • 4 tsp Red Hawaiian salt
  • 1/2 cup water
  • 1/2 Tbsp liquid smoke
  • Banana leaves (optional)

CRISPY ONION STRAW INGREDIENTS:

  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 2 Tbsp iodized salt
  • 1 yellow onion, thinly sliced
  • Vegetable oil
  • salt and pepper, to taste

SAUCE INGREDIENTS:

  • 1 1/2 Tbsp olive oil
  • 2 Tbsp shallots, minced
  • 1/2 Tbsp onion powder
  • 3/4 cup blackberry brandy
  • 6 Tbsp red wine vinegar
  • 3/4 cup Worcestershire sauce
  • 1 1/2 cups ketchup
  • 1/4 honey
  • 1/4 cup marionberry puree

 

ISLAND SLAW INGREDIENTS:

  • 3/4 cup red onions, finely sliced half moons
  • 1 1/2 cups green cabbage, finely shredded
  • 3/4 cup jucima, julienned
  • 3 Tbsp cilantro, roughly chopped

 

STEP 1: COOKING THE MEAT

  • Preheat the oven to 375F
  • Cut pork butt in half, then butterfly. Season each half with Red Hawaiian salt.
  • Add water and liquid smoke to a large roasting pan and place baking rack in bottom of pan. Line with banana leaves and top with pork. Use toothpicks to secure banana leaves to the top of the pork, then wrap with plastic wrap 5 times. Cover with foil. Cook in oven for 4 hours. Meat should easily fall apart. Cover again and steep for 30 minutes.
  • Prepare Blackberry Brandy BBQ Sauce
  • Prepare Island Slaw Ingredients
  • Discard bones and place pork into stand mixer with paddle attachement while it's hot. Mix on slow speed for 20 seconds until meat is borken up. Slowly add juice from the pan.
  • Discard fat from pork and pull apart. Let cool.

STEP 2: PREPARE BBQ SAUCE

  • Heat sauce pot with olive oil and saute shallots until light brown. Add onion powder and saute for one monute. Deglaze with blackberry brandy abd reduce by a fourth.
  • Add red wine vinegar, Worcestershire sauce, ketchup, honey and marionberry puree. Bring to a boil, then lower heat and simmer for 40 moniutes. Blend with immersion blender for one minute to puree shallots.

TIPS:
Keep leftover sauce in the fridge for up to 10 days or store in the freezer for up to one month. You can substitute marion berry puree for blackberry puree or jam.

 

STEP 3: PREPARE ISLAND SLAW

  • Slice red onions and place in ice bath for 30 minutes. Drain well.
  • Mix well with cabbage, jicama and cilantro.

STEP 4: CRISPY ONION STRAWS

  • Mix flour, sugar and salt. Set aside in a large bowl.
  • Soak onions in cold water in the fridge. If using right away, add ice to reapidly chill.
  • Drain onions until almost dry. Add onions to flour mixture in small amounts, tossing to coat well. Fill large pot 1/3 full with vegetable oil and ehat o 350F. Carefully place onions om oil. Fry for approximately 30 seconds, flip, and fry for an additional 15 seconds.
  • Place onions on lined tray in shallow layers to cool. Season lightly with salt and pepper.

STEP 5: SERVING INSTRUCTIONS

  • Add cooked pork and water in saute pan over medium-high heat. Cook for one minute. Add BBQ sauce and cook until sauce is hot.
  • Toast bun. Place Island Slaw on the bottom bun, then top with pork and onions.