The Best Pulled Pork Sandwich

• 3–4 lbs pork shoulder (bone-in preferred)

• Olive oil (for searing
• 2–3 shallots
•  ½ white onion, sliced
• 8 garlic cloves, smashed
• 1 small knob fresh ginger, chopped (plus 3 thick slices for braise)
• 2 Tbsp soy sauce
• 3–4 cups chicken bone broth + stock (enough to nearly cover pork)
• 2 bay leaves
• 1 small sprig fresh thyme

Seasoning Mix:

• 1 Tbsp paprika
• 1 Tbsp smoked paprika
• 1 Tbsp Everglades seasoning (or seasoned salt)
• 2 Tbsp light brown sugar
• 1 tsp smoked birch salt (or smoked sea salt)
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• ½ tsp cumin
• 1 tsp kosher salt
• 1 tsp cracked black pepper

• Preheat oven to 350°F (175°C).
• Pat pork shoulder dry, and cut into individual pieces (size of fist) season lightly with salt & pepper.
• Heat Dutch oven over medium-high heat with a drizzle of olive oil. Sear pork on all sides until golden brown. Remove and set aside.
• In the same pot, sauté shallots, onion, garlic, and chopped ginger until softened. Deglaze with soy sauce to prevent garlic from burning.
• Rub pork generously with seasoning mix. Return to Dutch oven, nestling into the aromatics.
• Add stock to nearly cover pork. Toss in ginger slices, bay leaves, and thyme.
• Cover and braise in oven for 3 ½ hours, flipping pork halfway through to keep moist.
• Once tender, shred pork with forks. Skim excess fat from braising liquid, reduce slightly, and toss shredded pork in sauce.
• You can make a sauce out of everything if you strain and reduce. Be creative as you want!

• 1 bunch fresh cilantro
• 2 Tbsp mayo
• 1 tsp Dijon mustard
• 1 squeeze honey
• 1 heaping Tbsp aji amarillo paste
• 2 garlic cloves
• ½–1 tsp ground cumin
• 1 small jalapeño (or ½ large), deseeded
• Juice of ½ lime
• 2 Tbsp good olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

• Blend all ingredients until smooth and creamy. Adjust lime, salt, and spice to taste.
• Chill until ready to use.

• ½ cup mayonnaise (homemade is best)
• 1 Tbsp honey
• 1 tsp truffle oil (white or black)
• 2 Tbsp finely grated Parmigiano Reggiano

• Whisk together until smooth. Keep chilled.

• 1 small fennel bulb, thinly shaved (fronds reserved)
• 1 green apple, julienned
• 1 cup shredded purple cabbage
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1 tsp honey
• Salt & pepper to taste

• Toss fennel, apple, and cabbage in vinegar, olive oil, honey, salt, and pepper.
• Let marinate 15 minutes before serving for best flavor.

• Lightly toast sandwich rolls or brioche buns.
• Spread bottom bun with Honey Truffle Parmesan Mayo.
• Add a generous layer of pulled pork.
• Top with fennel-apple slaw, a drizzle of Magic Green Sauce, and sliced pepperoncini if you'd like!
• Finish with freshly grated Parmigiano Reggiano.
• Cap with top bun, serve warm.