2 h 45 min

Pulled Pork Sandwich on French Baguette with Cornichon

Name: Pulled Pork Sandwich on French Baguette with Cornichon
Cook time: 2 h 45 min
Yield: 4
Ingredients: Pulled pork:; 2.00 lbs boneless pork shoulder; 1.00 tsp of each coriander and cumin seeds; 1.00 tsp of each chile powder and black peppercorn; 1.00 tsp Burgundy Mustard PGI; 1.00 tsp of each kosher salt and smoked paprika; 4.00 tbsp Maple Syrup; x 1.00 Drôme White Garlic PGI; BBQ Sauce:; 0.50 cup ketchup; 6.00 tbsp Vosges Pine Honey PDO; 1.00 tbsp apple cider vinegar; 1.00 tsp Cayenne pepper and black pepper; 1.00 clove Drôme White Garlic PGI; 1.00 tsp of each smoked paprika and hot sauce; 1.00 tsp freshly squeeze lemon juice; Coleslaw:; x 0.50 small red cabbage, shredded; x 1.00 small red onion, thinly sliced; x 1.00 fresh jalapeño, seeded, chopped; 6.00 oz jar cornichons, drained, sliced; 0.50 c mayonnaise; 2.00 tbsp apple cider vinegar; 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 0.50 c chopped fresh cilantro; 1.00 cut in half on the bias and split lengthwise Fresh baguette

Von Benjamin Vaschetti, Chefkoch

This time we're not cutting corners—this is the real game! This pulled pork sandwich recipe will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pork stew—whatever your heart desires, really.

Zutaten Für

Pulled pork:
boneless pork shoulder 250 g
coriander and cumin seeds 1 tsp of each
chile powder and black peppercorn 1 tsp of each
Saucen und Gewürze

Burgunder Senf – „Moutarde de Bourgogne IGP“

1 tsp Zum Produkt
kosher salt and smoked paprika 1 tsp of each
Dessert

Maple Syrup

4 tbsp
Weißer Knoblauch aus der Drôme (IGP)

x 1 Zum Produkt
BBQ Sauce:
ketchup 0.50 cup
Süße Produkte

Tannenhonig aus den Vogesen (AOP)

6 tbsp Zum Produkt
apple cider vinegar 1 tbsp
Cayenne pepper and black pepper 1 tsp
Weißer Knoblauch aus der Drôme (IGP)

1 clove Zum Produkt
smoked paprika and hot sauce 1 tsp of each
freshly squeeze lemon juice 1 tsp
Coleslaw:
small red cabbage, shredded x 0.50
small red onion, thinly sliced x 1
fresh jalapeño, seeded, chopped x 1
jar cornichons, drained, sliced 6 oz
mayonnaise 0.50 c
apple cider vinegar 2 tbsp
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

2 tbsp Zum Produkt
chopped fresh cilantro 0.50 c
Fresh baguette 1 cut in half on the bias and split lengthwise

Finde französische Produkte in deiner Nähe

Zubereitung

Pulled pork: Toast the coriander seeds, cumin seeds, and peppercorns in a small pan over low heat for about 2 mins. With a chef’s knife, chop the toasted spices very small.

Put into a small bowl and combine with the chile powder, ground mustard, salt, smoked paprika, maple syrup, and minced garlic. Then rub the pork shoulder all over with the spice rub. Set the pork shoulder aside.

Preheat the oven to 180°C. Put the pork in a roasting pan and cook until the pork is tender and the temperature in the middle registers 150°C on a digital thermometer, about 2 ½ hrs.

Let the pork rest on a cutting board, tented with foil, until still warm but not too hot to handle. Wearing 3 layers of food-safe plastic gloves (because the meat is still hot), pull the pork apart with your hands and put into a large bowl.

BBQ Sauce: Add the ketchup, honey, vinegar, Worcestershire sauce, smoked paprika, black pepper, cayenne pepper, garlic, hot sauce, and lemon juice to a medium saucepan.

Bring it to a simmer over low heat and cook, stirring, until the sauce thickens slightly and becomes darker, about 20 mins. Add the sauce to the shredded pork and mix well.

Coleslaw: Add the cabbage, onion, jalapeño, and cornichons to a large bowl. Stir together the mayonnaise, vinegar, oil, salt, and pepper in a separate small bowl. Pour the dressing into the cabbage mixture and toss well. Stir in the chopped cilantro.