Barbecue Pulled-Pork Sandwiches

Tender, slow-braised pork shoulder, a tangy coffee-molasses barbecue sauce, buttery brioche buns and crunchy coleslaw come together to make this rich, smoky and satisfying sandwich.

Ingredients

For the pork:

• 1.5–2 kg pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp 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 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ tsp 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 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp 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. Combine brown sugar, smoked paprika, salt, pepper, garlic powder and onion powder. Rub the mixture thoroughly over the pork.

For deeper flavor, cover and refrigerate for at least 2 hours or overnight.

2. Prepare the barbecue sauce

Heat the oil in a large oven-safe Dutch oven over medium heat. Add the onion and cook until softened, about 4–5 minutes.

Add the garlic and cook for another 30 seconds. Stir in coffee, molasses, ketchup, apple cider vinegar, Worcestershire sauce and Dijon mustard. Add cayenne if you prefer some heat.

Bring the sauce to a gentle simmer.

3. Slow-cook the pork

Place the seasoned pork shoulder into the sauce and spoon some sauce over the top.

Cover the pot and cook in a 150°C / 300°F oven for about 3½–4 hours, turning the pork once or twice during cooking.

The pork should become extremely tender and pull apart easily with a fork.

4. Shred the pork

Transfer the cooked pork to a plate and let it rest for 15–20 minutes.

Use two forks to pull the meat into small, juicy strands. Return the shredded pork to the barbecue sauce and mix thoroughly.

5. Make the coleslaw

Combine cabbage, carrot and red onion in a bowl.

Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper. Pour over the vegetables and toss well.

Refrigerate for 20–30 minutes before serving.

6. Toast the buns

Lightly butter the cut sides of the brioche buns. Toast them in a skillet over medium heat until golden and lightly crisp.

7. Assemble

Pile the saucy pulled pork onto the bottom half of each toasted brioche bun. Top generously with crunchy coleslaw and add pickles if desired.

Finish with a little extra barbecue sauce and place the top bun over the filling.

Tips for the Best Pulled-Pork Sandwiches

• Cook the pork low and slow—rushing the process can leave it tough.
• Let the pork rest before shredding so it retains more of its juices.
• Return the shredded meat to the sauce for several minutes to maximize flavor.
• The vinegar in the sauce and coleslaw helps balance the sweetness of the molasses.
• Toasted brioche adds a buttery texture that works especially well with the tender pork.

Serving idea: Pair with crispy fries, potato wedges, baked beans, corn on the cob or extra pickles for a complete barbecue-style meal.

This is a recipe adaptation based on the dish description you provided, not a reproduction of David Chang’s exact recipe.