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Categories:
pork shoulder kosher salt freshly ground black pepper light brown sugar paprika thyme garlic red wine vinegar cayenne extra-virgin olive oil whole-grain mustard mayonnaise sour cream lemon red wine vinegar sugar cabbage purple cabbage green onions carrots kosher salt buns flat leaf parsley
Viewed: 96 - Published at: 6 years agoIngredients
- 1 boneless pork shoulder (about 4 to 41/2 pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme, leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 green onions, chopped
- 2 carrots, sliced on mandoline
- Kosher salt and freshly ground black pepper
- 6 brioche hamburger buns
- 1/4 bunch flat-leaf parsley, for garnish
Method
- Place the pork, fat side up, in a roasting pan fitted with a rack insert.
- Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined.
- Add extra-virgin olive oil until you have a nice paste.
- Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
- Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 325 degrees F.
- Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany).
- Let the meat rest on a cutting board for 10 minutes before slicing.
- While the pork is cooking, prepare the slaw.
- Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar.
- Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots.
- Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
- To serve, cut the brioche buns in half and pile up some sliced pork.
- Top with a large spoonful of coleslaw and place the top half of the bun on top.
- Garnish with parsley.
