Recipes BBQ Pulled-Pork Sandwiches 3.0 (6,086) Add your rating & review Momofuku Ssäm Bar * Manhattan David Chang likes eating these vinegary, spicy sandwiches late at night with a mint julep. More Tasty Sandwiches By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on June 13, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 5 hrs 15 mins Yield: 8 Ingredients One 5-pound boneless pork shoulder, cut in half Kosher salt and freshly ground pepper 1/2 cup tomato paste 1 1/2 teaspoons hot paprika 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup packed dark brown sugar 1 cup cider vinegar 1/4 cup molasses 1 cup ketchup 1 tablespoon ground coffee (not instant) 1 cup water 8 brioche buns, split Coleslaw, for serving Directions 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. 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. 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. Rate it Print