Pulled Pork Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (10g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (3230g)
· 1 tsps Sea Salt (10g)
· 2.5 tbsp Sugar (35g)
· 1 Egg
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Pulled Pork:
· 3-4 lb Pork Shoulder
· 3 tbsp Yellow Mustard
· BBQ Rub
Coleslaw:
· 1 Small Head of Cabbage
· 3 tbsp Mayonnaise
· ¼ cup White Vinegar
· 2 tbsp Sugar
· 1 tbsp MSG
· Salt and Pepper to Taste
Pickled Jalapenos:
· 4 Jalapenos
· 1 cup White Vinegar
· 1 Garlic Clove
· 1 tbsp Fresh Oregano
· Salt and Pepper to taste
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes)
3. In the blow of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated. Then add in the Tangzhong paste, mix on medium low for a few more minutes before adding in the egg and egg yolk
4. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
5. Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms
6. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours
7. Once proofed, place the dough onto a clean work surface and divide into six even dough balls.
8. Place the dough ball onto a parchment line baking sheet. Brush with whole milk and sprinkle over the black and white sesame seeds
9. Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours
10. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Pulled Pork:
1. Place the Pork shoulder into an oven safe pan and coat with yellow mustard then the BBQ rub
2. Cook at 250° for 4-5 hours or until fully tender
Coleslaw:
1. Thinly slice the cabbage and combine with the mayonnaise, vinegar, sugar, msg, salt and pepper. Stir together thoroughly and set aside
Quick Pickles:
1. Thinly slice the Jalapenos and toss into a mason jar or lidded container
2. Add in the vinegar, oregano, garlic, salt and pepper. Shake well and set aside
Pulled Pork Sandwich:
1. To construct the sandwich, place down the bottom half of the brioche bun followed by a large serving of the shredded pork, drizzle over your favorite BBQ Sauce, a handful of the homemade coleslaw, a few of the pickled jalapenos and then topped off with a deliciously toasted bun! Enjoy!
