Name: Pulled Pork Sandwiches
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 6
Ingredients: 3/4 cup warm whole milk; 1 tbsp honey; 2 1/2 tsp active dry yeast; 1/2 cup mashed potatoes; 3 cups bread flour (or all-purpose); 1/2 tsp salt; 2 eggs (room temperature); 5 tbsp softened butter; Sesame seeds; Egg wash (1 egg + 1 tbsp water); ~ 3 pounds pork shoulder; 2 tbsp olive oil; Pork seasoning rub (I used Stubb's); 1 sweet onion; 1 cup ketchup; 1/4 cup white vinegar; 1/4 cup brown sugar; 2 tsp yellow mustard; 1 tbsp molasses; 2 tsp worchestershire; 1/2 tsp liquid smoke (optional); 1 tsp salt; 1 tsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; Pepper to taste; 1/4 cup water (or broth); 1/2 head green cabbage; 1/2 head purple cabbage; 3/4 cup mayonnaise

Instructions

For pulled pork:

Drizzle the pork shoulder with olive oil and cover generously in the seasoning rub. Sear the pork in a cast iron pan or my favourite method, on the barbecue. Sear for 2-3 minutes per side until it is charred or browned.
Add your pork to a slow cooker along with the sliced onion and set aside.
Add the ingredients for your barbeque sauce in a medium pot and simmer on medium-low heat until thickened and fully combined. (about 7-10 minutes)
Add the sauce to the pork and onion and mix to coat.
Cook on low for 8 hours. Shred the meat and remove any large pieces of fat if you desire.

For the potato buns:

Peel and dice a large potato. Add to a small pot fo cold water and bring to a boil. Season with a large pinch of salt. When the potato is fork tender, mash or rice he potato and measure out your half a cup.
Combine warm milk, yeast and honey in a small bowl or measuring glass. Stir and set aside for 5 minutes to allow it to bloom.
Add mashed potatoes and eggs into the yeast mixture and mix to combine.
In a stand mixing bowl, combine flour, salt and softened butter. With a hook attachment, mix for 2 minutes. Add in yeast mixture and mix on low until just combined. Then, turn the speed to medium and let knead 8-10 minutes or until a smooth but sticky dough is formed. If the dough is looking too sticky you may add 2-4 tbsp of flour extra.
Transfer to a floured surface and use your hands to form it into a smooth bowl until it no longer sticks to your hands. Transfer to a buttered bowl and cover with plastic wrap. Let rise for 30 minutes.
Remove from the bowl and separate into 6-8 equal portions. Use your hands to form balls and then flatten them out slightly. Add to a parchment lined baking sheet. Cover with a kitchen towel for 20 minutes.
In the meantime, preheat the oven to 375F. Brush the buns lightly with egg wash and sprinkle with sesame seeds. Bake for 18-24 minutes or until golden brown.
Allow the buns to cool before slicing them open and toasting them for the sandwiches.

For the beer battered jalapeños:

Prepare the batter by mixing the flour & seasonings in a medium bowl. Add in the beer and egg and whisk to combine. You want the batter to be like a thin pancake batter.
Slice the jalapeños and add to the batter.
Preheat your oil to 375F. Cook the jalapeños for 2-3 minutes or until golden brown. You can shallow fry in a pan if you don't have a fryer.
Add to a paper towel lined plate and season with salt. (It doesn't take long for these to get soggy so serve them immediately or within 15 minutes or cooking them.)

For the coleslaw:

Finely slice cabbage and add to a large bowl.
Mix the dressing ingredients and whisk to combine. Just before serving, add the sauce to the cabbage and mix to combine.

Pulled Pork Sandwiches