Serious Eats' Pulled Pork Sandwiches with Coleslaw嚴重的餐館“拉豬肉三明治涼拌捲心菜

[Photograph: Robyn Lee]

For our last recipe of the week from the Serious Eats book we're sincerely hoping that you haven't retired your grill for the season. But if you did, these Pulled Pork Sandwiches with Coleslaw might just be worth uncovering it and wheeling it out of the garage.

To get that great slow-cooked smokiness, the spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y. Tossed in a sauce of sweet-tangy cider vinegar, hot sauce, and chile flakes, our pulled pork is pretty darn close to the real-deal, even more so when topped with finely chopped coleslaw and served on that perfect kind of squishy white bread bun. And even though this is backyard and not professional barbecue, you're still going to get a smoke ring and some very tasty bark.

As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week.

Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

SERIOUS EATS' PULLED PORK SANDWICHES WITH COLESLAW

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About This Recipe

YIELD:	makes 4 to 5 pounds cooked pork; serves 8 to 10
ACTIVE TIME:	1 hour 30 minutes
TOTAL TIME:	6 to 8 hours

Ingredients

For the pulled pork:
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
For the sauce:
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
For the coleslaw:
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
To serve:
8 to 10 soft buns

Procedures

1.1

For the pulled pork: 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.)

2.2

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.

3.3

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.

4.4

For the sauce: Combine the vinegar, brown sugar, red pepper flakes, hot sauce, and salt in a medium bowl. Whisk until the sugar is dissolved.

5.5

For the coleslaw: 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.

6.6

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.

Note: Look for two large slabs of pork belly with the rib bones and rind still attached. Pork shoulder can be substituted for the belly. Pork shoulder is often labeled “Boston butt” or “pork butt.” Look for bone-in, skin-on shoulders, if using.

對於我們從上一周的食譜嚴重餐館本書我們真誠地希望，你有沒有退休的燒烤的季節。但是，如果你做了，這些拉豬肉三明治涼拌捲心菜可能只是值得揭露它，它盤旋出車庫。

要獲得這個偉大的慢熟煙熏，五香揉五花肉或屁股被烤過陰燃煤和木屑，直到它得到所有的拉分-Y。扔在甜，濃郁的醋，辣椒醬和智利片醬，我們拉豬肉是相當的接近實時的交易，更是這樣，當用切碎涼拌捲心菜突破並送達完美的一種粘糊糊的白麵包髮髻。即使這是後院，而不是專業的燒烤，你仍然會得到一個煙圈和一些非常可口的樹皮。

一如既往地與我們的廚師書的功能，我們有五（5）份嚴重餐館放棄這個星期。

嚴重的餐館“拉豬肉三明治涼拌捲心菜

保存配方

關於本食譜

產量：	使得4至5磅煮熟的豬肉; 提供8至10
活動時間：	1小時30分鐘
總時間：	6〜8小時

成分

對於拉豬肉：
3湯匙輕紅糖
3湯匙辣椒粉
2湯匙辣椒粉
1茶匙大蒜粉
2茶匙現磨黑胡椒
2茶匙地面香菜
1湯匙猶太鹽
2大板塊（約7磅），肋上，皮膚上的五花肉2英寸厚（見注）
5至6杯木屑，在水中浸泡至少30分鐘
對於醬油：
1杯蘋果醋
1/4杯淺棕色糖，盒裝
2大匙，紅辣椒片
2湯匙辣椒醬（如弗蘭克的）
2茶匙粗鹽
對於涼拌捲心菜：
1頭小青菜，芯和切細或切碎（約8杯切碎）
1個中等大小紅洋蔥，切碎（約1茶杯）
1個大胡蘿蔔，磨碎上盒擦菜板的大洞（約1茶杯）
1湯匙食鹽，再加上更多的味道
6湯匙醋
1湯匙第戎芥末
3/4杯蛋黃醬
2湯匙砂糖
2茶匙現磨黑胡椒，再加上更多的味道
為了更好地服務：
8〜10軟包子

程序

1.1

對於拉豬肉：混合在一個小碗裡的紅糖，紅辣椒，辣椒粉，大蒜粉，黑胡椒，香菜和鹽。拋開香料的混合物。將腹部的兩個板砧板上的外皮的一面朝下，均勻地擦它們的混合物，在每個板坯四分之一。拿起一個平板，並把它的外皮的一面朝上另一板坯建立一個單一的4英寸厚的板坯腹部，與果皮上的頂部和底部。用屠夫的麻繩，緊緊地固定在這個位置的地磚。擦上綁五花肉的外部其餘香料擦。（在這一點上，腹部可存放在冰箱中，露天停車場，長達24小時。）

2. 2

放置在一個半木炭燒烤的下機架一次性鋁烤盤。點燃一個大煙囪起動半滿炭（約50煤）。當煤大多覆蓋著灰色的灰，清空它們放到烤架的另一半，並安排他們連成一片層。加入2杯浸泡木片直接在煤堆上。設置烹飪機架到位，蓋上的通風孔全開格柵，直到木開始冒煙嚴重，約5分鐘。加入五花肉的燒烤偏涼，使其與煤火盡可能遠。覆蓋格柵。