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 (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Pickled Jalapenos:
· 3 Jalapenos (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Pickling Spices
· Salt & Pepper to Taste
Cole Slaw:
· 1 Green Cabbage (Thinly Sliced)
· 1 Purple Cabbage (Thinly Sliced)
· 1 Carrot (Grated)
· ¼ Cup Mayo
· ¼ Cup Greek Yogurt
· 3 tbs Red Wine Vinegar
· 2 tbs Sugar
· 1 tbs MSG
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· Salt & Pepper to Taste
Pulled Pork:
· 5-10 lbs Pork Shoulder (Bone in or Boneless)
· Yellow Mustard
· Pulled Pork Rub:
o 1 pt Coarse Ground Pepper
o 1 pt Salt
o 1 pt Sugar
o ¼ pt Onion Powder
o ¼ pt Garlic Powder
o ¼ pt Smoked Paprika
o ¼ pt Dried Mustard
o ¼ pt Cayenne
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 sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Pickled Jalapenos:
1. Place the sliced jalapenos into a reusable food container
2. Pour the vinegar, water and pickling spices into a measuring cup. Microwave for 2 minutes, then pour over jalapenos.
Coleslaw:
1. Place the carrot, green and purple cabbage into a large bowl
2. In a small bowl, combine the yogurt, mayo, vinegar and dry seasonings. Mix well
3. Pour the liquid mixture into the cabbage blend. Mix together and set aside in the refrigerator
Pulled Pork:
1. Completely cover the pork shoulder in the yellow mustard to act as a binder. Generously season the entire shoulder (It will be nearly impossible to over season). Let rest for at least 30 minutes or up to 3 days to allow the seasoning to penetrate into the meat
2. Place the seasoned shoulder into a 250℉ smoker for around 4-6 hours or until the internal temperature reaches 165℉. Place the shoulder into a baking dish and cover with aluminum foil. Smoke for an additional 2 hours or until the temperature reached 202℉
3. Once it has reached the final temperature, remove from the smoker and let rest or place into a lot temp oven to store until you are ready to eat
4. The easiest way to pull the pork is with your hands, but tongs and forms work well if you don’t like to get dirty
Garlic Parm Chicken Sandwich:
1. To construct the sandwich, place down your freshly baked and toasted bottom bun, a monstrous pile of the sweet and savory pulled pork, a drizzle of your favorite BBQ sauce, the spicy and delicious jalapenos, a large portion of the vibrant coleslaw and finally the top bun slathered with more of the homemade ranch. Enjoy!
