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Pulled Pork Sandwich W/ Orange BBQ Sauce & Coleslaw.: Bruno Albouze ©2016. All Rights Reserved

This document provides a recipe for a pulled pork sandwich with orange barbecue sauce and coleslaw. It involves braising pork shoulder for 6 hours with beer, garlic, herbs and stock. The braising liquid is then used to make an orange barbecue sauce by adding ketchup, mustard and orange marmalade. The pork is shredded and tossed with the barbecue sauce. The sandwiches are assembled with the pulled pork, cheese and coleslaw on toasted buns.

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412 views3 pages

Pulled Pork Sandwich W/ Orange BBQ Sauce & Coleslaw.: Bruno Albouze ©2016. All Rights Reserved

This document provides a recipe for a pulled pork sandwich with orange barbecue sauce and coleslaw. It involves braising pork shoulder for 6 hours with beer, garlic, herbs and stock. The braising liquid is then used to make an orange barbecue sauce by adding ketchup, mustard and orange marmalade. The pork is shredded and tossed with the barbecue sauce. The sandwiches are assembled with the pulled pork, cheese and coleslaw on toasted buns.

Uploaded by

mxpxaxo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pulled Pork Sandwich w/ Orange BBQ Sauce & Coleslaw.

Bruno Albouze 2016. All Rights Reserved.

Beer Braised Pulled Pork Sandwich w/ Orange BBQ Sauce Recipe.


Serves 8 to 12. Make a day ahead.
4 to 6 lb (1800/2700g) pork shoulder.
Pork Rub
2 tsp (4g) black pepper
2 tsp (4g) salt
3 tsp (6g) paprika
1/4 tsp (1g) cayenne
1/4 tsp (1g) cumin
1 Tbsp (10g) brown sugar
Braising
Rubbed pork shoulder
1 Tbsp (15ml) grape seed or peanut oil
1 small garlic bulb, crushed
1 small sprig fresh rosemary and thyme and one sage leaf
1 qt (1L) Guinness beer
1 tsp (5ml) liquid smoke (optional)
2 cups (500ml) veal stock (Watch Veal Stock & Demi Glace Video).
Method
Mix up spices and sugar and rub the meat in all sides. Wrap up and refrigerate for at least 2 hours or overnight. Unwrap and pat dry meat.
In a hot cast iron Dutch oven or in a similar heavy bottomed pot, add oil and sear meat for about 3 minutes or until brown in all sides on
medium high heat. Once the pork is well seared remove from the pot and throw in crushed garlic and fresh herbs. Saute for 2 minutes.
Pour in dark beer and veal stock or remouillage. Put meat and its rendered juice back into the pot, flip meat and bring to boil. The meat
should not be completely immersed into the liquid.

Braising
Cook pork shoulder in a preheated 250F (121C) oven for 6 hours. Lower oven temp to 225F (105C) if using convection oven. Turn off
oven and leave the pot inside for a few more hours or overnight. For instance, begin braising at 4pm, turn off oven at 10pm, leave pot
inside the oven and go to bed!. The pork can also be braised at 300F (150C) for 4 hours.
Orange Barbecue Sauce
Liquid from braising
1/2 cup (125ml) ketchup
2 tsp (10ml) Dijon mustard
3/4 cup (200g) orange marmalade (for the recipe watch Orange Marmalade video).
Apple cider vinegar (optional).
Method
Remove meat from pot and pull into strips. Keep warm or refrigerate for days for later use. Pass the braising liquid through a sieve. Discard
herbs and garlic. Add ketchup and mustard. Bring to boil and skim off impurities and remove excess fat. Add the orange marmalade.
Reduce sauce if necessary over low heat and add some apple cider vinegar to taste if desired. Reheat the shredded pork and season it
with the BBQ sauce. Let caramelize a bit over the stove before serving.
Pulled Pork Sandwich
8 Vienna bread / pain Viennois (for the recipe watch Vienna Bread/Pain Viennois video).
Pulled pork
Muenster cheese or something else, 2 slices per sandwich
Coleslaw (For the recipe watch Coleslaw video).
Method
Cut buns in half and brush insides with some olive oil or clarified butter. Toast bread in a hot frying pan or griddle or in the oven. Add hot
meat and cheese and melt under the broiler. Add more meat if desired and top with coleslaw and dressing. Serve immediately. Bon apptit!

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