CAROLINA PULLED-PORK SANDWICHES

KAB

SPICE RUB

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon ground celery seed

1 tablespoon light brown sugar

2 cloves garlic, crushed to a paste with the edge of a knife, or ¼ teaspoon granulated

garlic

2 pounds skinless, boneless pork shoulder, in a single piece

1 tablespoon canola or other mild vegetable oil

VINEGAR SAUCE

½ cup cider vinegar

¼ cup ketchup

2 tablespoons apple cider or juice or water

2 tablespoons vinegar-based hot sauce

2 tablespoons light brown sugar

1 teaspoon red pepper flakes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups shredded red or green cabbage, or a mixture

2 tablespoons mayonnaise, homemade or store-bought (optional)

4 Kaiser or other soft rolls, split in half

¼ cup loosely packed celery leaves (optional)

Preheat your sous vide water bath to 77°C (170°F).

While the water is heating, make the spice rub. In a small bowl, mix together the salt,

black pepper, paprika, cayenne pepper, celery seed, brown sugar, and garlic. Rub the

mixture onto the pork, covering it evenly, then coat the pork evenly with the oil.

Preheat a large cast-iron or nonstick skillet over medium-high heat. Add the pork and

sear, turning as needed, until browned on all sides, about 1 minute per side for a total

of 4 to 5 minutes.

Transfer the pork to a gallon-size freezer-safe ziplock bag and seal using the water

displacement method.

When the water reaches the target temperature, lower the bagged pork into the water

bath (making sure the bag is fully submerged) and cook for 12 hours. I recommend

checking the water bath every few hours to see that the bag is still fully submerged. I

also suggest covering the bath with plastic wrap or aluminum foil to minimize

evaporation.

While the pork is cooking, make the vinegar sauce. In a small bowl or a liquid

measuring cup, combine all of the ingredients and whisk to dissolve the sugar and

salt. Taste and adjust the seasoning with salt if needed.

Up to 2 hours before the pork is ready, make a quick slaw for garnishing the

sandwiches. Place the cabbage in a bowl, drizzle with 2 to 3 tablespoons of the

vinegar sauce, add the mayonnaise (if using), and toss to coat evenly. Set aside.

When the pork is ready, remove the bag from the water bath and let it rest for 5

minutes. Transfer the pork to a large bowl and pour the cooking liquid into a large

liquid measuring cup. If desired, using a ladle or large spoon, skim off the fat from the

surface.

Cut the pork against the grain into 2-inch-thick slices, then shred by pulling the slices

apart with two forks. Add ¼ cup of the vinegar sauce and ½ cup of the reserved

cooking liquid to the shredded meat to moisten it, then taste and adjust with more

vinegar sauce if needed.

To assemble the sandwiches, place the bottom halves of the rolls, cut side up, on a

work surface and divide the pulled pork evenly among them. Top with the cabbage

slaw and a sprinkle of celery leaves, if using. Close with the top halves of the rolls and

serve immediately.

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