Name: Braised Pork Sandwiches with Tangy Mustard Slaw
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 900g (2 lbs) boneless pork shoulder (Boston butt), trimmed of excess fat; 2 tablespoons (30ml) neutral oil (e.g., canola, grapeseed), plus more for buns; 1 tablespoon (18g) Diamond Crystal kosher salt (or 1.5 teaspoons fine sea salt), divided; 1 teaspoon (2g) black pepper, freshly ground; 1 tablespoon (8g) smoked paprika; 1 teaspoon (2g) garlic powder; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced (about 1 tablespoon); 1/4 cup (60ml) apple cider vinegar, plus 2 tablespoons for slaw; 2 cups (480ml) low-sodium chicken broth; 1 tablespoon (12g) light brown sugar, packed; 1 teaspoon (2g) dried oregano; 1/2 teaspoon (1g) ground cumin; 1 bay leaf; 4 large brioche buns, split; 1/2 small head green cabbage (about 400g / 14 oz), finely shredded; 1 medium carrot, grated; 1/4 small red onion, very thinly sliced; 1/2 cup (120g) mayonnaise; 2 tablespoons (30g) Dijon mustard; 1 tablespoon (15g) whole grain mustard; 1 tablespoon (12g) granulated sugar; 1/2 teaspoon (3g) Diamond Crystal kosher salt (for slaw); 1/4 teaspoon (0.5g) black pepper, freshly ground (for slaw)

Magic Sous

Braised Pork Sandwiches with Tangy Mustard Slaw — Magic Sous