Serious Eats' Pulled Pork Sandwiches With Coleslaw

Name: Serious Eats' Pulled Pork Sandwiches With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light brown sugar; 3 tablespoons paprika; 2 tablespoons chili powder; 1 teaspoon garlic powder; 2 teaspoons freshly ground black pepper; 2 teaspoons ground coriander; 1 tablespoon kosher salt; 2 large slabs (about 7 pounds) rib-on, skin-on pork belly, 2 inches thick (see Note); 5 to 6 cups wood chips, soaked in water for at least 30 minutes; 1 cup cider vinegar; 1/4 cup light brown sugar, packed; 2 tablespoons red pepper flakes; 2 tablespoons hot sauce (such as Frank's); 2 teaspoons kosher salt; 1 head green cabbage, cored and finely sliced or chopped (about 8 cups chopped); 1 medium red onion, finely sliced (about 1 cup); 1 large carrot, grated on large holes of box grater (about 1 cup); 1 tablespoon table salt, plus more to taste; 6 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 3/4 cup mayonnaise; 2 tablespoons granulated sugar; 2 teaspoons freshly ground black pepper, plus more to taste; 8 to 10 soft buns

Servings: persons

3 tablespoons light brown sugar
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
1 tablespoon kosher salt
2 large slabs (about 7 pounds) rib-on, skin-on pork belly, 2 inches thick (see Note)
5 to 6 cups wood chips, soaked in water for at least 30 minutes
1 cup cider vinegar
1/4 cup light brown sugar, packed
2 tablespoons red pepper flakes
2 tablespoons hot sauce (such as Frank's)
2 teaspoons kosher salt
1 head green cabbage, cored and finely sliced or chopped (about 8 cups chopped)
1 medium red onion, finely sliced (about 1 cup)
1 large carrot, grated on large holes of box grater (about 1 cup)
1 tablespoon table salt, plus more to taste
6 tablespoons cider vinegar
1 tablespoon Dijon mustard
3/4 cup mayonnaise
2 tablespoons granulated sugar
2 teaspoons freshly ground black pepper, plus more to taste
8 to 10 soft buns

1
Mix the brown sugar, paprika, chili powder, garlic powder, black pepper, coriander, and salt in a small bowl. Set the spice mixture aside. Place both slabs of the belly on a cutting board rind side down and rub them evenly with one-fourth of the mixture on each slab. Pick up one slab and place it rind side up on the other slab to create a single 4-inch-thick slab of belly, with rind on both the top and the bottom. Using butcher's twine, secure the slabs tightly in this position. Rub the remaining spice rub on the exterior of the tied pork belly. (At this point, belly can be stored in refrigerator, uncovered, for up to 24 hours.)
2
Place a disposable aluminum baking sheet on the rack underneath one half of a charcoal grill. Ignite a large chimney starter half full with charcoal (about 50 coals). When the coals are mostly covered with gray ash, empty them onto the other half of the grill and arrange them into an even layer. Add 2 cups of soaked wood chips directly on top of coals. Set the cooking rack in place and cover the grill with the vents fully open until the wood begins to smoke heavily, about 5 minutes. Add the pork belly to the cool side of the grill, keeping it as far from the live coals as possible. Cover the grill.
3
Every hour, for 6 to 8 hours total, flip and rotate the belly, and add 12 coals and 1/2 cup of wood chips. Cook until the belly is tender enough to shred with a fork (the rind will be hard and crusty-check the sides of the belly for doneness). Remove it from the grill, tent with foil, and allow to rest for 30 minutes. While the pork is cooking, make the sauce and the coleslaw.
4
Combine the vinegar, brown sugar, red pepper flakes, hot sauce, and salt in a medium bowl. Whisk until the sugar is dissolved.
5
Combine the cabbage, onion, carrot, salt, vinegar, mustard, mayonnaise, sugar, and ground pepper in a large bowl and toss to combine. Allow the slaw to rest for at least 1 hour, covered in the refrigerator, then toss again. Adjust salt, pepper, and sugar to taste.
6
When the pork is done -resting, use heatproof gloves or two forks to shred the meat into 1-inch pieces, discarding the bones, fat, and rind, if desired. Toss the pulled pork with the sauce to season to taste. Serve immediately on soft buns topped with coleslaw.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons light brown sugar, 3 tablespoons paprika, 2 tablespoons chili powder, 1 teaspoon garlic powder, and more.

Yes, Serious Eats' Pulled Pork Sandwiches With Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!