With Memorial Day only a few weeks away, I wanted to bless the culinary inept with a killer slow-roasted pulled pork recipe that is a tangible form of heaven on a plate. I toasted a brioche bun and topped the succulent pork with au jus, sriracha honey barbecue sauce, and homemade pickled ginger apple broccoli slaw.
5 to 7 lb. Pork Shoulder
3 Tablespoons Kosher Salt
2 Tablespoons of Minced Garlic
2 Tablespoons of Chinese Five Spice
1 Tablespoons of Smoked Paprika
1 Cup of Oak Barreled Beer
1 Tablespoon of Smoked Black Pepper
3 Tablespoons of Honey
3 Tablespoons of Sriracha
1 Cup of Apple Cider Vinegar
Mix the smoked paprika, salt, minced garlic, chinese five spice, and smoked black pepper together in a small bowl. Rub the spice blend all over the pork. Then, add the honey and sriracha. Next cover the pork with the fresh thyme, rosemary, and sage and allow it rest overnight in the refrigerator.
Preheat the oven to 250 degrees F. Place the pork in a roasting pan with the beer and apple cider vinegar. Roast with the fat side up for about 8 hours. The pork shoulder should fall off of the bone and the temperature of the thickest portion should be at least 170 degrees F.
Let the pork rest for about 10-15 minutes and separate with two forks. Before placing the pork on the bun, add a little jus, a dab of barbecue sauce, and a generous portion of slaw. This sandwich pairs well with a sour saison. Bon Appetit!