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BBQ Pulled Pork Sandwich
BBQ Pulled Pork Sandwich
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Prep Time:
90 minutes
Cook Time:
210 minutes
Total Time:
300 minutes
Tender slow-roasted pork tossed in tangy BBQ sauce, piled high on hoagie rolls with homemade coleslaw - a bold and hearty sandwich choice.
Ingredients:
  • Coleslaw:
  • 1 (16 ounce) package shredded coleslaw mix
  • 0.25 cup pickled pepperoncini peppers, chopped
  • 0.25 cup diced red onion
  • 0.33333334326744 cup mayonnaise
  • 0.5 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 0.5 teaspoon granulated onion
  • 0.25 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
  • 0.25 cup molasses
  • Sauce:
  • 3 cups barbeque sauce
  • 1 cup strong brewed coffee
  • 1 tablespoon molasses
  • 1 teaspoon dry mustard
  • 1 pinch cayenne pepper, or more to taste
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • 0.25 cup onion, chopped
  • 0.25 cup jalapeno pepper, seeded and minced
Instructions:
  • In a large bowl, mix coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, granulated garlic, Dijon mustard, white sugar, salt, granulated onion, and lemon pepper until fully combined. Cover and chill until ready to serve.
  • Preheat the oven to 300°F (150°C) for optimal baking temperature.
  • Mix together kosher salt, black pepper, 2 tbsp granulated garlic, 2 tbsp granulated onion, 2 tbsp brown sugar, 1 tbsp cayenne pepper, along with nutmeg, allspice, and cinnamon in a bowl.
  • In a large roasting pan, gently massage the pork shoulder with 1/4 cup of rich, sticky molasses, ensuring every nook is coated. Sprinkle the kosher salt seasoning blend all over and rub thoroughly.
  • Cover pan tightly with heavy-duty aluminum foil and roast the pork in the preheated oven until tender and a thermometer registers 200 degrees F (95 degrees C), which should take around 3 to 4 hours. Transfer the pork to a cutting board, saving the pan juices, and let it cool slightly before pulling it apart with two forks into bite-size shreds. Place the shredded pork shoulder in a large bowl and mix it with some of the pan juices to keep it juicy.
  • Combine the pan juices, barbeque sauce, coffee, molasses, brown sugar, dry mustard, and cayenne pepper in a large pot over medium heat. Simmer gently for 15 minutes. Add shredded pork and stir until warmed through, around 5 minutes.
  • Stuff each hoagie bun with the savory pork mixture, generously layering on 1 to 2 cups of zesty coleslaw. Finish off by sprinkling 1 tablespoon of diced onion and 1 tablespoon of sliced jalapeno for an extra kick of flavor.

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