BBQ Pork Shoulder Sandwiches with Mustard Slaw

Name: BBQ Pork Shoulder Sandwiches with Mustard Slaw
Prep time: 2 h
Total time: 8 h
Yield: 12 sandwiches
Ingredients: 1 10-pound pork shoulder, boneless; 2 tablespoons kosher salt; 1/4 cup brown sugar; 1 teaspoon cayenne pepper; 1 1/2 tablespoons black pepper, freshly ground; 1 tablespoon paprika; 2 cups yellow ballpark mustard; 3/4 cup granulated sugar; 1 cup cider vinegar; 1/2 teaspoon celery seed; 1 teaspoon onion powder; 1 head white or green cabbage, halved, cored, and shredded; 1 cup mayonnaise; 12 potato rolls

Grilling BBQ Pork Shoulder Minneapolis-St. Paul Apple Cider Vinegar Mayonnaise Mustard Cayenne Pepper Celery Seed Paprika Pork Brown Sugar Granulated Sugar Cabbage Dinner Kosher Salt Coleslaw Black Pepper

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12 sandwiches

Total: 8 hr Active: 2 hr

0 Ratings

Ingredients (14)

1 10-pound pork shoulder, boneless
2 tablespoons kosher salt
1/4 cup brown sugar
1 teaspoon cayenne pepper
1 1/2 tablespoons black pepper, freshly ground
1 tablespoon paprika
2 cups yellow ballpark mustard
3/4 cup granulated sugar
1 cup cider vinegar
1/2 teaspoon celery seed
1 teaspoon onion powder
1 head white or green cabbage, halved, cored, and shredded
1 cup mayonnaise
12 potato rolls

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Award-winning chef Thomas Boemer knows pork, and he knows barbecue (check out our interview, with great BBQ tips from the chef). His recipe for BBQ Pork Shoulder with Mustard Slaw is a perfect marriage of smoky, flavorful, unctuous pork and tangy, crunchy slaw that both complements and cuts through the rich savor of the meat. The pork shoulder is rubbed with a mixture of sugar and spices (like cayenne, paprika, and celery seed) before it spends a good long time on the grill over indirect heat. Once it’s rested, it’s chopped and mixed with a mustard-based BBQ sauce that has a hefty dose of cider vinegar too, and deftly balances tangy, spicy, and sweet. Finally, the marvelous meat is piled up on potato rolls with the creamy, crunchy mustard slaw (and maybe some pickles on the side), for the perfect backyard barbecue dish to serve a hungry crowd.

For more great ways to cook pork shoulder, get our Carnitas recipe, or our Sisig (Filipino Sizzling Pork) recipe.

by Thomas Boemer

Tips for Pork Shoulder and Pork

Tip

How to Store Pork Shoulder

A tightly sealed pork shoulder can generally last in the refrigerator for two to four days.

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Next: How to Freeze Pork Shoulder

Tip

How to Freeze Pork Shoulder

A pork shoulder can last up to six months if packaged in freezer-friendly materials like plastic wrap, aluminum foil, and freezer paper. Wrap the shoulder tightly to avoid air pockets and place in a heavy-duty plastic bag.

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Next: How to Thaw Pork Shoulder

Tip

How to Thaw Pork Shoulder

As with all pork products, the best way to thaw is in the refrigerator. As pork and other meats are susceptible to bacterial growth, they should never be defrosted on the counter in open air.

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Next: How to Freeze Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Store Pork Shoulder

Instructions

Make the rub:

1Mix together the salt, brown sugar, cayenne, black pepper, and paprika.
2Use half of the rub to cover the entire pork shoulder, making sure to work the seasoning into the surface of the meat with your hands. Reserve remaining half of rub for sauce.

Cook the pork shoulder:

1Set up your charcoal grill with an indirect heat area and place the pork shoulder on the indirect side of the grill. Cover and maintain a consistent temperature between 275 and 325 degrees. Cook for 6 to 8 hours, or until the meat jiggles and pulls apart easily. Remove from the heat, tent the pork shoulder with aluminum foil, and let rest for a minimum of 45 minutes.

Meanwhile, make the mustard BBQ sauce:

1In a 2-quart saucepan, combine the yellow mustard, granulated sugar, reserved half of the rub, onion powder, and celery seed, and simmer on low heat for 20 minutes.
2Add the cider vinegar and allow to cool somewhat.

Make the slaw:

1Combine the mayonnaise with 1/2 cup of the mustard BBQ sauce and mix with the shredded cabbage.

Assemble the sandwiches:

1Once the pork has rested, chop the meat (you can do this with two metal spatulas), seasoning with salt, pepper, and some of the mustard BBQ sauce while chopping, making sure everything is well mixed.
2Serve the meat on potato rolls, topped with slaw and more of the mustard BBQ sauce.

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