A day of watching football requires some good game day food like these pulled pork sandwiches, on a sesame seed bun. Yay for sesame seed buns! The layers of flavor packed into this sandwich will quickly make this a crowd pleaser. Make sure to have extra napkins on hands, it’s a messy one, but in a good dripping-down-your-chin kind of way. I love how the pickles and pickled onion give it a bright, tanginess and the acidity in the cabbage slaw compliments the pork. A super satisfying sandwich that I hope you enjoy as much as we do on game day (or any day!). Who are you rooting for this weekend? Colts or Patriots? Packers or Seahawks?
Well, even if you are not a big football fan and just rooting for a great weekend, I think you just may be a fan of this sandwich, any day … enjoy!
- 4 pounds pork butt
- 3-4 tablespoons kosher salt
- 1-2 tablespoons crushed black pepper
- 2 tablespoons brown sugar
- 1 dried or fresh bay leaf
- 1 cup sweet chili sauce (I used Sky Valley by Organicville)
- ¼ cup distilled white vinegar, or apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon tamarind paste (optional, to add sour, tang flavor)
- Pickled Onions:
- 1 red onion, cut in half then thinly sliced
- 1 cup distilled white vinegar, or apple cider vinegar
- 1 cup water
- 1 teaspoon cane sugar
- Cabbage Slaw:
- 1 small red cabbage, thinly sliced
- 1 small green cabbage, thinly sliced
- 3 scallions, ends trimmed, thinly sliced
- ¼ bunch fresh parsley, stems removed, finely chopped
- ¼ bunch fresh cilantro, stems removed, finely chopped
- ¼ cup extra virgin olive oil
- ⅓ cup GF sherry vinegar, or rice vinegar
- 2 tablespoons kosher salt, or to taste
- 2 tablespoons crushed black pepper, or to taste
- 2 packages Canyon Bakehouse Hamburger Buns
- Bubbe’s Pickles
- Preheat oven to 325 degrees F
- Place the pork (fat side up) in an oven safe deep casserole or baking dish, season with all the pork ingredients and place bay leaf on meat. Cover with parchment paper then cover tightly with aluminum foil. Bake for 5-6 hours in the middle of the oven. Let it rest for 30 minutes. Drain most of the liquid fat and remove the layer of fat before pulling apart the pork.
- Note: I place the fat layer side up so that it drips down into the meat while cooking and keeps the meat moist without adding oil. I have never used a slow cooker before, but I bet this recipe would be perfect using a slow cooker, if you have one.
- Note: I take off the top layer of fat because I find it tastes it’s unnecessary and tastes delicious without it. When pulling apart the meat, use two forks, it is still very hot when done by hand. You can also do this wearing latex free gloves.
- While the pork is cooking combine the sliced red onions, vinegar, water, and sugar in a small bowl. Make sure the onions are submerged so that they are all pickled. Set aside. Drain just before serving.
- Meanwhile, mix all the sauce ingredients together then add to the pulled pork, combine well.
- For the cabbage slaw: Combine cabbages, scallions, parsley, and cilantro in a large bowl. In a small bowl mix remaining cabbage slaw ingredients, then add to the cabbage bowl and toss to combine well.
- Lightly toast hamburger buns then add a heaping amount of pulled pork, pickled onions, pickles, and cabbage slaw. Serve immediately.
- Leftover pulled pork can be a delicious next-day taco night meal.
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Mackenzie Stauskas says
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