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B.R. Cohn Winery & Olive Oil Company

Pulled Pork Sandwich with Barbecue Sauce and Fennel Slaw


Pulled Pork Sandwich with Barbecue Sauce and Fennel Slaw

Pair with our B.R. Cohn Rosé

Ingredients

  • 1 tbsp Smoked paprika

  • 1 tbsp Cayenne

  • 1 tbsp Garlic powder

  • 1 tbsp Onion powder

  • 1 tbsp Salt and pepper

  • 1 lb. untrimmed boneless pork shoulder cut into large 4 in chunks

  • ½ cup brown sugar

  • 1 quart chicken stock

  • 15 ea brioche mini slider buns

  • BBQ Sauce

Slaw:

  • ½ head red cabbage, finely shaved

  • 1 ea fennel, finely shaved

  • 1 cup B.R. Cohn Cabernet Vinegar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon coarsely ground black pepper

  • 1 tablespoon coarse salt

  • 2 teaspoons B.R. Cohn California Extra Virgin Olive Oil

Preparation

  1. Rub the pork shoulder with the spices. Preheat oven to 325. On a grill, mark the pork until nicely browned on all sides. In a large sauce pot, braise the pork shoulder with the chicken stock and brown sugar, basting every half hour for about 3.5 hours. Allow to cool, remove from liquid, and pick the pork shoulder. Season to taste with salt and pepper and BBQ sauce.
  2. For the slaw, combine all ingredients and season to taste with salt and pepper.
  3. Cut the slider buns in half, place a small amount of BBQ sauce on the bun. Place the pulled pork and then slaw.
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