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Sesame seed brioche bun with pulled barbecue pork inside and raw coleslaw on a white piece of parchment paper with a glass of clear drink in the background and a blue straw.

Brioche BBQ

house-smoked pork, cider slaw, brioche bun

STARS

Soak pork shoulder in a secret dry rub for 24 hours before slow-roasting for a sweet, spicy, smoky, super succulent shredded pork. Splash on a bit of vinegar sauce, pile it in a buttery brioche bun, and top it with a creamy cider slaw.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  26 hours
Active Time:  30 minutes
Ingredients

Pork

  • ¼ cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon dry mustard
  • 3 pounds pork butt, trimmed

BBQ Sauce

  • ¼ cup white sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon chile flakes
  • ½ teaspoon salt

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Serving

  • 4 brioche buns
Directions
1
Combine all of the seasonings for the pork in a bowl. Coat the meat in the seasoning. Cover and refrigerate overnight. 
2
Preheat the oven to 450°F. Roast the pork for 10-15 minutes, until dark brown. Reduce the heat to 275°F and cook for 2 hours, until the meat is very tender. 
3
To make the BBQ sauce, combine all of the ingredients in a saucepan and bring to a boil. Cook, stirring, until the salt and sugar dissolve. Remove from heat. 
4
Shred the meat with two forks and toss with the BBQ sauce. 
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
Serve the pulled pork on brioche buns with coleslaw on the side. 

Brioche BBQ

house-smoked pork, cider slaw, brioche bun

STARS

Soak pork shoulder in a secret dry rub for 24 hours before slow-roasting for a sweet, spicy, smoky, super succulent shredded pork. Splash on a bit of vinegar sauce, pile it in a buttery brioche bun, and top it with a creamy cider slaw.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  26 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pork

  • ¼ cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon dry mustard
  • 3 pounds pork butt, trimmed

BBQ Sauce

  • ¼ cup white sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon chile flakes
  • ½ teaspoon salt

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Serving

  • 4 brioche buns

Directions

1
Combine all of the seasonings for the pork in a bowl. Coat the meat in the seasoning. Cover and refrigerate overnight. 
2
Preheat the oven to 450°F. Roast the pork for 10-15 minutes, until dark brown. Reduce the heat to 275°F and cook for 2 hours, until the meat is very tender. 
3
To make the BBQ sauce, combine all of the ingredients in a saucepan and bring to a boil. Cook, stirring, until the salt and sugar dissolve. Remove from heat. 
4
Shred the meat with two forks and toss with the BBQ sauce. 
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
Serve the pulled pork on brioche buns with coleslaw on the side.