Sunday, June 5, 2011

David Chang's BBQ Pulled Pork Sandwiches with Slaw

Today was one of those great Sundays because my walk to the beach smelled entirely of swine. Barbecue season was in full swing on this beautiful day in La Jolla!

This recipe is just one of a zillion reasons why David Chang is THE MAN. This guy really can do no wrong. I was a little nervous because his recipes in the Momofuku cookbook are pretty intense, but this recipe could not have been easier. Most of the pulled pork recipes I was looking at had you cook the shoulder slow and low for 8-10 hours. I was pleasantly surprised to find that Chang's recipe has you simmer the shoulder covered on the stove top for only 4 hours and the results are truly incredible. The pork just melts apart after 4 hours and the vinegary sauce is ridiculous.

I served the pork on my favorite "king" size Hawaiian roles and topped them with coleslaw. I also served some tasty baked beans on the side. The whole combination made for a pretty nice bbq trifecta. Happy porky Sunday!

BBQ Pulled Pork Sandwiches
Recipe from
One 5-pound boneless pork shoulder, cut in half
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 1/2 teaspoons hot paprika (I used regular paprika and a few dashes of cayenne pepper)
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup packed dark brown sugar
1 cup cider vinegar
1/4 cup molasses
1 cup ketchup
1 tablespoon ground coffee (not instant)
1 cup water
8 brioche buns, split (I used king size Hawaiian rolls)
Coleslaw, for serving

Season the pork with salt and pepper. Heat a large cast-iron casserole. Add the pork, fat side down, and cook over moderately high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the casserole and cook over moderately low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee and water and bring to a simmer.

Return the pork to the casserole. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
Meanwhile, skim the fat from the sauce. Boil the sauce over moderately high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw and serve.