BBQ Pulled Pork Sandwich

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Description

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Ingredients

  • Coleslaw:
  • 1 (16 ounce) package shredded coleslaw mix
  • ¼ cup pickled pepperoncini peppers, chopped
  • ¼ cup diced red onion
  • ⅓ cup mayonnaise
  • ½ lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ½ teaspoon granulated onion
  • ¼ teaspoon lemon pepper
  • Pulled Pork:
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 (4 pound) pork shoulder roast
  • ¼ cup molasses
  • Sauce:
  • 3 cups barbeque sauce
  • 1 cup strong brewed coffee
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 pinch cayenne pepper, or more to taste
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • ¼ cup onion, chopped (Optional)
  • ¼ cup jalapeno pepper, seeded and minced (Optional)

Instructions

  1. Combine coleslaw mix
  2. pepperoncini peppers
  3. red onion
  4. mayonnaise
  5. lemon juice
  6. red wine vinegar
  7. 1 tablespoon granulated garlic
  8. Dijon mustard
  9. white sugar
  10. salt
  11. 1/2 teaspoon granulated onion
  12. and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  13. Preheat oven to 300 degrees F (150 degrees C).
  14. Combine kosher salt
  15. black pepper
  16. 2 tablespoons granulated garlic
  17. 2 tablespoons granulated onion
  18. 2 tablespoons brown sugar
  19. 1 tablespoon cayenne pepper
  20. nutmeg
  21. allspice
  22. and cinnamon together in a bowl.
  23. Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  24. Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C)
  25. 3 to 4 hours. Transfer pork to a cutting board
  26. reserving pan juice
  27. and allow to cool slightly before pulling. Using two forks
  28. shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  29. Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce
  30. coffee
  31. 1 tablespoon molasses
  32. 1 tablespoon brown sugar
  33. dry mustard
  34. and a pinch of cayenne pepper. Bring to a simmer
  35. reduce heat
  36. and cook for 15 minutes. Add shredded pork and stir until warm
  37. about 5 minutes.
  38. Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Prep Time: 1 hr 30 mins

Cook Time: 3 hrs 30 mins

Total Time: 5 hrs

Servings: 8

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