BBQ Pulled-Pork Sandwiches

Preparation Time: 25 minutes
Cooking Time: 3½–4 hours
Servings: 6–8 sandwiches

Ingredients

For the Pulled Pork

• 1.5–2 kg boneless pork shoulder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup strong brewed coffee
• ½ cup molasses
• ½ cup ketchup
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• ½ teaspoon cayenne pepper, optional

For the Coleslaw

• 4 cups finely shredded cabbage
• 1 large carrot, grated
• ½ small red onion, thinly sliced
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

For Serving

• 6–8 brioche buns
• Butter, for toasting
• Pickles, optional
• Extra barbecue sauce, optional

Method

1. Season the Pork

Pat the pork shoulder dry with paper towels. Mix brown sugar, smoked paprika, salt, black pepper, garlic powder and onion powder.

Rub the mixture generously over the entire pork shoulder, making sure it is evenly coated.

For the best flavor, cover and refrigerate it for at least 2 hours, or preferably overnight.

2. Make the Coffee-Molasses Sauce

Heat oil in a large oven-safe Dutch oven or heavy pot.

Add the sliced onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.

Pour in the coffee, molasses, ketchup, apple cider vinegar, Worcestershire sauce and Dijon mustard. Add cayenne if you want a little heat.

Stir everything together and bring the sauce to a gentle simmer.

3. Slow-Braise the Pork

Place the seasoned pork shoulder into the sauce. Spoon some of the sauce over the top.

Cover the pot tightly with a lid and transfer it to a 150°C / 300°F oven.

Cook for approximately 3½–4 hours, turning the pork once or twice during cooking.

The pork is ready when it is extremely tender and can be easily pulled apart with a fork. For the best texture, aim for an internal temperature around 93–96°C / 200–205°F.

4. Shred the Pork

Remove the pork from the pot and allow it to rest for about 15–20 minutes.

Using two forks, shred the meat into juicy strands.

Return the shredded pork to the barbecue sauce and stir well. Allow it to sit in the sauce for a few minutes so it absorbs all those rich coffee and molasses flavors.

5. Make the Coleslaw

Combine shredded cabbage, carrot and red onion in a large bowl.

In another bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper.

Pour the dressing over the vegetables and toss until everything is evenly coated.

Refrigerate for at least 20–30 minutes before serving so the flavors can develop while the vegetables remain crunchy.

6. Toast the Brioche Buns

Slice the brioche buns and lightly butter the cut sides.

Toast them in a skillet over medium heat for 1–2 minutes until golden and lightly crisp.

7. Assemble the Sandwiches

Pile a generous amount of hot pulled pork onto the toasted bottom bun.

Add a layer of crunchy coleslaw and, if desired, a few pickle slices.

Drizzle with additional barbecue sauce and place the top bun over the filling.

Serve immediately while the pork is hot and juicy.

Chef’s Tips

• Overnight seasoning: Letting the pork sit with the dry rub overnight gives it considerably more flavor.
• Don’t rush the braising: Low and slow cooking is what makes pork shoulder tender enough to pull apart easily.
• Keep the pork in the sauce: Returning the shredded pork to the braising liquid prevents it from becoming dry.
• Balance the sweetness: The acidity from apple cider vinegar and mustard keeps the molasses-based sauce from becoming overly sweet.
• Crunch matters: Make the coleslaw shortly before serving so it retains its fresh texture.
• Extra flavor: A few sliced pickles add acidity that cuts through the richness of the pork.

Serving Suggestion

Serve these sandwiches with crispy fries, potato wedges, corn on the cob, baked beans or extra crunchy pickles for a complete barbecue-style meal.

Note: This recipe is inspired by the coffee-molasses barbecue concept described in your prompt; it is not presented as an exact reproduction of David Chang’s original recipe.