Ultimate Pulled Pork
Sauerkraut Sandwich

Sink your teeth into this ultimate pulled pork sandwich, featuring melt-in-your-mouth braised pork, tangy sauerkraut, melted cheese, and a zesty sauce stacked on a crusty ciabatta roll.

Ingredients

• 1 kg pork shoulder or pork butt
• 2 tbsp Cajun seasoning (or garlic powder and thyme blend)
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp cooking oil
• 4 red shallots
• 3 tbsp braising sauce (soy sauce base)
• to cover boiling water
• 200 g sauerkraut
• 4 slices cheese (Swiss or provolone)
• 4 ciabatta or baguette rolls
• 4 tbsp sandwich sauce

Instructions

1. 1Dry the pork thoroughly

   

   After washing the pork pieces clean, use kitchen paper to thoroughly wipe off all surface moisture. Drying the meat is a crucial first step as it ensures the spice rub adheres properly and allows for a better sear later in the process.

   Tip: Removing excess water prevents the meat from steaming in the pan, which helps achieve a beautiful golden-brown crust.
2. 2Mix the dry rub

   

   In a small bowl, combine your dry spices, salt, and brown sugar. The brown sugar helps to tenderize the pork, removes gaminess, and will give the meat a beautiful caramelized color when seared later.

   Tip: Mixing the spices thoroughly before applying ensures an even flavor profile across all the meat.
3. 3Season the pork

   

   Use paper towels to pat the pork dry, then generously coat the meat with the mixed spice rub. Use your hands to massage the seasonings into the pork pieces until all the spices are used up and the meat is evenly coated.

   Tip: Patting the meat dry before applying the rub helps the spices adhere better to the surface.
4. 4Marinate the pork

   

   Transfer the seasoned pork pieces into a sealable bag. Squeeze out as much air as possible before sealing, as this helps the marinade penetrate the meat more effectively. Let it marinate in the refrigerator for at least two hours, though overnight is ideal.

   Tip: Removing air creates a vacuum effect, pulling the flavors deeper into the muscle fibers.
5. 5Sear the meat for color

   

   Heat oil in a pan over medium-high heat. Once hot, add the marinated pork pieces and sear for 2 to 3 minutes per side. This step locks in the internal moisture and creates a deep, caramelized color on the surface, preventing the pulled pork from tasting dry after braising.

   Tip: Avoid overcrowding the pan; if necessary, sear the meat in batches to maintain a high temperature.
6. 6Prepare the braising base

   

   In a heavy-bottomed braising pot, place a layer of sliced red shallots at the bottom. These aromatics will provide a fragrant foundation for the meat and melt into a rich, savory base as the pork slow-cooks over the next few hours.

   Tip: Using red shallots instead of regular onions provides a more delicate, sweet aroma that perfectly complements the pork.
7. 7Transfer pork to braising pot

   

   Carefully transfer the beautifully seared pork from the skillet and place it directly on top of the red shallots in the braising pot.

   Tip: Searing the meat first creates a flavor crust and prevents it from drying out during the long braise.
8. 8Add the braising sauce

   

   Pour your prepared braising sauce mixture over the seared pork and onions. This rich, dark liquid will infuse the meat with incredible flavor as it cooks down and tenderizes the pork over low heat.

   Tip: Make sure the sauce coats the top of the meat so it can drip down and flavor the onions underneath.
9. 9Add boiling water

   

   Pour boiling water into the pot until the meat is completely submerged. Bring it to a boil over high heat, then reduce the heat to its lowest setting and let it braise slowly for two hours until the pork is fall-apart tender.

   Tip: Using boiling water instead of cold water prevents the temperature of the pot from dropping and keeps the meat from toughening up.
10. 10Cover and simmer

    

    Secure the lid tightly on the pot to trap the steam and maintain a steady internal temperature. Leave the setup undisturbed to ensure the connective tissues break down properly during the slow cooking process.

    Tip: Keeping a tight seal prevents the braising liquid from evaporating so the meat stays perfectly submerged.
11. 11Prepare the Sauerkraut

    

    While the meat is braising, wash the sauerkraut with clean water twice to dilute its strong sourness. After washing, firmly squeeze out all the excess moisture with your hands and set it aside.

    Tip: Squeezing the sauerkraut dry ensures it wont make your sandwich soggy and allows it to absorb the flavors better when stir-fried later.
12. 12Mix the Sandwich Sauce

    

    In a small bowl, combine your ingredients to create a slightly sour, creamy sauce. This tangy profile pairs beautifully with the rich pulled pork, helping to cut through the greasiness of the meat.

    Tip: Prepare just enough sauce to spread evenly on your sandwich bread, avoiding overwhelming the other flavors.
13. 13Remove the Braised Pork

    

    After two hours of braising, carefully scoop the tender pork out of the pot using a wire strainer. Let the excess liquid drip back into the pot before transferring the meat to a resting tray.

    Tip: The meat will be extremely soft and tender while hot, so handle it gently to keep it from falling apart before youre ready to shred it.
14. 14Shred the Pork

    

    While the braised pork is still hot, use a fork to shred it into bite-sized pulled pieces. The meat should be tender enough to easily break apart with just a gentle poke.

    Tip: Shredding the meat while its still warm makes the process much easier and yields a better texture for the sandwich.
15. 15Reduce the Braising Liquid

    

    Transfer some of the flavorful braising broth into a separate frying pan. Heat it over the stove until the liquid reduces and thickens slightly into a rich sauce to drizzle over the sandwich.

    Tip: Be careful not to reduce it too much; you want just enough thickened broth to flavor the meat without making the bread overly soggy.
16. 16Stir-fry the sauerkraut

    

    Place the squeezed-dry sauerkraut into a dry non-stick pan without any oil. Stir-fry over medium heat until fragrant and any remaining moisture has evaporated. Once dry, you can turn off the heat and stir in cheese, letting the residual heat melt it into the cabbage.

    Tip: Melting cheese directly into the hot sauerkraut creates a cohesive, creamy layer that holds together perfectly inside the sandwich.

Storage & Reheating

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Frequently Asked Questions