Pulled Pork Sandwich

with North Carolina Barbecue Sauce

Pulled Pork Sandwich with North Carolina Barbecue Sauce

Recipe by Derick Kuntz

5.0 from 1 vote

Course: Lunch, DinnerDifficulty: Medium

Servings

servings

Cooking time

minutes

Smoking Time

hours

Brine Time

hours

Chef Derick’s sliders are the most requested food item from guests at B Cellars. A slow-smoked, juicy pork shoulder matches the tannins in our Zinfandel, or other heavy reds, while the North Carolina barbecue sauce helps to coax out the fruit and spice in the wine

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Ingredients

US Metric

PORK SHOULDER
8 8 -10lb bone-in pork shoulder
10 cloves 10 garlic
2 cups 2 Spice Blend 10
BRINE
5 QT 5 water
12 oz 12 salt
1/2 cup 1/2 honey
2 2 lemons
PICKLE CHIPS
1 3/4 cups 1 3/4 white wine vinegar
1 cup 1 water
1/4 cup 1/4 salt
1 Tbsp 1 sugar
1/2 Tbsp 1/2 mustard seed
1 1 bay leaf
1/8 tsp 1/8 celery seed
3/4 tsp 3/4 pink peppercorn
1/8 tsp 1/8 chili flake
2 cloves 2 garlic, crushed
1/4 1/4 onion, julienned
1 1 bunch fresh dill
5 5 kirby or persian cucumbers, thinly sliced
ONION BUNS
5 1/2 cups 5 1/2 all-purpose flour
1/2 cup 1/2 brown sugar
2 Tbsp 2 yeast
2 1/4 cup 2 1/4 warm water
1/3 cup 1/3 dried onion (toasted)
1/4 cup 1/4 olive oil
1/2 tsp 1/2 salt
NORTH CAROLINA BARBECUE SAUCE
2 cup 2 cider vinegar
2 Tbsp 2 brown sugar
1 Tbsp 1 ketchup
1 tsp 1 salt
1 tsp 1 black pepper
1 tsp 1 chili flake
1/2 tsp 1/2 paprika
1 tsp 1 mustard powder
FRIED SHALLOTS
4 large 4 shallots
2 teaspoons 2 cornstarch
2 cups 2 canola oil
salt and pepper to taste
ADDITIONAL INGREDIENTS
10 slices 10 fisaclini cheddar

Directions

PORK SHOULDER
Combine brining ingredients in a large pot and bring to boil. Let cool before using
Pour cooled brining liquid over pork shoulder
Brine for 12 hours in a refrigerator
Remove from refrigerator, rinse and pat dry
With pairing knife, puncture shoulder 10 times, 1 in deep
Place 1 clove of garlic in each hole
Rub entire pork shoulder with Spice Blend #10
Smoke at 225°F for 12 hours
Internal temperature should reach 200-205°F
PICKLE CHIPS
Add all ingredients, except cucumbers, to pot and boil
Stir until salt is dissolved and remove from heat
Chill then pour over cut cucumbers
48-72 hours brine time minimum
ONION BUNS
Mix warm water with sugar and yeast
Let sit for 5 minutes. Stir in olive oil, then add flour and onion
In a mixer, use dough hook to mix until dough forms and all ingredients pull away from the bowl
Cover with warm, wet cloth. Let proof for 30 minutes
Punch dough down and portion into 120 gram balls
Place onto a greased tray
Brush with olive oil
Bake at 350° for 8-10 minutes, turning once halfway through
NORTH CAROLINA BARBECUE SAUCE
In a small sauce pot add all ingredients
Bring to a boil and reduce by 3 quarters
FRIED SHALLOTS
In a small saucepan heat the oil over medium-high
Thinly slice shallots and sprinkle with cornstarch. Toss them lightly to coat evenly
Add the shallots to the oil and cook, stirring frequently, until golden brown
Using a slotted spoon, transfer the shallots to a paper towel to drain
Season to taste with salt and pepper
ASSEMBLY
Layer buns with fresh pickle chips, a hearty portion of pulled pork, a slice of fiscalini cheddar, and extra North Carolina barbecue sauce.

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Pairing Suggestions

Chef Derick’s sliders are the most requested food item from guests at B Cellars. A slow smoked juicy pork shoulder matches the tannins in our Zinfandel, or other heavy reds, while the North Carolina barbecue sauce helps to coax out the fruit and spice in the wine.