Pulled Pork on Brioche Bun | Wild Fork
Pile slow-cooked, tender pulled pork onto a soft brioche bun for the ultimate sandwich. A crowd-pleaser for game days, cookouts, and more.
INGREDIENTS
2 Large White Onions
Butter for Buns
Prepared Slaw (Shredded white cabbage, shredded carrots, red onion, red pepper)
Prepared Coleslaw dressing
1/2 thinly sliced Red Onion
½ jalapeno, thinly sliced
Favorite BBQ sauce
Smoked Rub:
1 TBSP. Smoked Paprika
2 TBSP. Brown Sugar
1 TBSP. WF Granulated Garlic
Approx 3 ½ -4 cups water
LET'S GET COOKING!
Preheat oven to 325 F Convection.
In a small bowl, mix all ingredients of rub and season the Pork Butt.
Place the seasoned pork butt in a Dutch oven or baking pan. Place 2 cups of water in bottom of pan. Place sliced onions on top of the pork butt and cover with a double layer of aluminum foil or lid of the Dutch oven.
Place in the center of the oven and cook for 2 hours. Uncover, add a cup and a half of water, cover and continue cooking for another hour to one hour and a half or until fork tender.
Using two large forks, pull the pork butt into thin shreds, adding some water if necessary to scrape the bottom of the pan to release pan juices for extra flavor.
Lightly butter the brioche buns and slightly toast in the oven or stove top using a flat pan. Mix slaw with dressing, add thinly sliced onions and jalapeno.
Place some BBQ Sauce on the bottom bun, place pulled pork on top of sauce, and top with some slaw. Place other half of the bun on top.