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BBQ Pulled-Pork Sandwiches

  • ACTIVE: 45 MIN

Momofuku Ssäm Bar • Manhattan

David Chang likes eating these vinegary, spicy sandwiches late at night with a mint julep.

  1. One 5-pound boneless pork shoulder, cut in half
  2. Kosher salt and freshly ground pepper
  3. 1/2 cup tomato paste
  4. 1 1/2 teaspoons hot paprika
  5. 1/4 teaspoon ground cloves
  6. 1/4 teaspoon ground allspice
  7. 1/2 cup packed dark brown sugar
  8. 1 cup cider vinegar
  9. 1/4 cup molasses
  10. 1 cup ketchup
  11. 1 tablespoon ground coffee (not instant)
  12. 1 cup water
  13. 8 brioche buns, split
  14. Coleslaw, for serving
  1. Season the pork with salt and pepper. Heat a large cast-iron casserole. Add the pork, fat side down, and cook over moderately high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the casserole and cook over moderately low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee and water and bring to a simmer.
  2. Return the pork to the casserole. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
  3. Meanwhile, skim the fat from the sauce. Boil the sauce over moderately high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw and serve.


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