Valerio’s Pulled Pork Sandwich: A Flavor Explosion Recipe

Pulled pork sandwiches are a classic comfort food, perfect for game days, barbecues, or just a satisfying weeknight meal. But not all pulled pork is created equal. This recipe elevates the humble pulled pork sandwich to new heights, drawing inspiration from Valerio’s Rosticceria, known for its incredible flavors and quality ingredients. We’ll be focusing on achieving that perfect balance of smoky, savory, and slightly sweet, resulting in a pulled pork sandwich that’s truly unforgettable.

This isn’t just about throwing a pork shoulder in a slow cooker. We’re talking about a multi-layered approach, starting with a flavorful dry rub, followed by a low-and-slow cooking process that infuses the meat with incredible tenderness and smoky notes. Then, we’ll top it off with a tangy and delicious coleslaw and your favorite barbecue sauce (homemade is always a plus!). Get ready to embark on a culinary adventure that will leave you craving more.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This list may seem a bit long, but each ingredient plays a crucial role in creating the perfect pulled pork sandwich.

**For the Pork Shoulder:**

* **Pork Shoulder (Boston Butt):** 8-10 pounds, bone-in or boneless. Bone-in adds more flavor during cooking.
* **Dry Rub:** (See recipe below)

**For the Dry Rub:**

* **Brown Sugar:** 1/4 cup, packed
* **Paprika:** 1/4 cup, preferably smoked paprika for extra smoky flavor
* **Garlic Powder:** 2 tablespoons
* **Onion Powder:** 2 tablespoons
* **Chili Powder:** 2 tablespoons
* **Ground Cumin:** 1 tablespoon
* **Dried Oregano:** 1 tablespoon
* **Dried Thyme:** 1 tablespoon
* **Cayenne Pepper:** 1 teaspoon (or more, to taste, for heat)
* **Salt:** 2 tablespoons
* **Black Pepper:** 1 tablespoon, freshly ground

**For Cooking the Pork:**

* **Apple Cider Vinegar:** 1/2 cup
* **Chicken Broth:** 1 cup (or water)
* **Liquid Smoke:** 1 tablespoon (optional, for extra smoky flavor if not using a smoker)

**For the Coleslaw:**

* **Shredded Cabbage:** 4 cups (green and/or red cabbage)
* **Shredded Carrots:** 1 cup
* **Mayonnaise:** 1/2 cup
* **Apple Cider Vinegar:** 2 tablespoons
* **Granulated Sugar:** 1 tablespoon
* **Dijon Mustard:** 1 teaspoon
* **Celery Seeds:** 1/2 teaspoon
* **Salt:** 1/4 teaspoon
* **Black Pepper:** 1/4 teaspoon

**For the Sandwiches:**

* **Hamburger Buns:** Brioche buns are highly recommended for their rich flavor and soft texture.
* **Barbecue Sauce:** Your favorite brand or homemade. A tangy and slightly sweet sauce works best.
* **Pickles:** Optional, for a tangy crunch.

## Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dry rub.
* **Small Mixing Bowl:** For the coleslaw dressing.
* **Slow Cooker (Crock-Pot):** A 6-quart or larger slow cooker is ideal.
* **Smoker:** Optional, for smoking the pork shoulder.
* **Aluminum Foil or Butcher Paper:** For wrapping the pork shoulder during smoking.
* **Meat Thermometer:** Essential for ensuring the pork is cooked to the correct temperature.
* **Two Forks:** For shredding the pork.

## Step-by-Step Instructions

Now that we have our ingredients and equipment ready, let’s get cooking! Follow these detailed instructions to create the perfect Valerio’s-inspired pulled pork sandwich.

**Step 1: Prepare the Dry Rub**

1. In a large mixing bowl, combine all the dry rub ingredients: brown sugar, paprika, garlic powder, onion powder, chili powder, ground cumin, dried oregano, dried thyme, cayenne pepper, salt, and black pepper.
2. Whisk the ingredients together thoroughly until well combined. This ensures that the flavors are evenly distributed.

**Step 2: Rub the Pork Shoulder**

1. Pat the pork shoulder dry with paper towels. This helps the dry rub adhere better to the meat.
2. Generously rub the dry rub all over the pork shoulder, ensuring that every surface is covered. Don’t be shy – use the entire dry rub mixture.
3. Massage the rub into the meat, pressing it in firmly. This helps the flavors penetrate the pork.
4. Wrap the pork shoulder tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors of the dry rub to meld with the meat.

**Step 3: Cook the Pork Shoulder (Slow Cooker Method)**

1. Remove the pork shoulder from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.
2. Pour the apple cider vinegar and chicken broth into the bottom of the slow cooker.
3. Place the pork shoulder in the slow cooker, fat side up. The fat will render down during cooking, basting the meat and adding flavor.
4. Add the liquid smoke, if using.
5. Cover the slow cooker and cook on low for 8-10 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach 203°F (95°C).

**Step 3: Cook the Pork Shoulder (Smoker Method)**

1. Preheat your smoker to 225°F (107°C).
2. Place the pork shoulder directly on the smoker grate, fat side up.
3. Smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to monitor the temperature.
4. Remove the pork shoulder from the smoker and wrap it tightly in aluminum foil or butcher paper. This helps to retain moisture and speed up the cooking process.
5. Return the wrapped pork shoulder to the smoker and continue cooking for another 2-4 hours, or until the internal temperature reaches 203°F (95°C).

**Step 4: Prepare the Coleslaw**

1. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper until smooth.
2. In a large mixing bowl, combine the shredded cabbage and shredded carrots.
3. Pour the dressing over the cabbage and carrots and toss to combine. Make sure the dressing is evenly distributed.
4. Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.

**Step 5: Shred the Pork**

1. Once the pork shoulder is cooked, remove it from the slow cooker or smoker and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful meat.
2. Using two forks, shred the pork shoulder into bite-sized pieces. Discard any large pieces of fat or gristle.
3. If desired, you can add some of the cooking liquid from the slow cooker or smoker to the shredded pork to keep it moist.

**Step 6: Assemble the Sandwiches**

1. Lightly toast the hamburger buns, if desired.
2. Spread your favorite barbecue sauce on both halves of each bun.
3. Pile a generous amount of shredded pork onto the bottom bun.
4. Top with a heaping spoonful of coleslaw.
5. Add pickles, if desired.
6. Place the top bun on the sandwich and serve immediately.

## Tips and Variations

* **Spice it up:** Add more cayenne pepper to the dry rub for a spicier pulled pork.
* **Sweeten it up:** Add a tablespoon of honey or maple syrup to the dry rub for a sweeter flavor.
* **Different cuts of pork:** While pork shoulder is the traditional cut for pulled pork, you can also use pork butt or picnic roast.
* **Different cooking methods:** In addition to the slow cooker and smoker methods, you can also cook the pork in the oven or in an Instant Pot.
* **Coleslaw variations:** Experiment with different ingredients in your coleslaw, such as chopped apples, cranberries, or pecans.
* **Barbecue sauce variations:** Try different barbecue sauces to find your favorite flavor combination. Some popular options include Kansas City-style, Memphis-style, and Carolina-style barbecue sauces.
* **Add a kick:** Incorporate a spicy element into the sandwich by adding pickled jalapeños or a drizzle of hot sauce.
* **Make it a slider:** Use smaller slider buns for a party-friendly appetizer.
* **Serving suggestions:** Serve your pulled pork sandwiches with sides such as baked beans, potato salad, corn on the cob, or mac and cheese.

## Serving Suggestions

Valerio’s Pulled Pork Sandwiches are incredibly versatile and pair well with a variety of sides. Here are a few suggestions to create a complete and satisfying meal:

* **Classic Sides:** Baked beans, coleslaw (of course!), potato salad, macaroni and cheese, corn on the cob.
* **Fresh and Light:** Watermelon salad, cucumber salad, green salad with a vinaigrette dressing.
* **Hearty and Filling:** French fries, onion rings, tater tots.
* **Spice it Up:** Jalapeño poppers, spicy pickles.
* **Don’t Forget Dessert:** Brownies, cookies, fruit pie.

## Make-Ahead Tips

Pulled pork is a fantastic dish to make ahead of time. Here’s how to prepare it in advance:

* **Cook the Pork:** Cook the pork shoulder a day or two in advance. After shredding, store it in an airtight container in the refrigerator. Reheat it gently in a skillet or microwave before serving.
* **Prepare the Coleslaw:** The coleslaw can also be made a day in advance. The flavors will meld together even more overnight. Store it in an airtight container in the refrigerator.
* **Make the Dry Rub:** The dry rub can be made weeks in advance and stored in an airtight container at room temperature.

## Nutritional Information (Approximate)

(Per sandwich, estimates may vary based on specific ingredients and portion sizes)

* Calories: 600-800
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g

## Why This Recipe Works

This recipe stands out because it combines several key elements for exceptional pulled pork:

* **Flavorful Dry Rub:** The balance of sweet, savory, and spicy in the dry rub creates a complex flavor profile that penetrates deep into the meat.
* **Low and Slow Cooking:** This method allows the collagen in the pork shoulder to break down, resulting in incredibly tender and juicy meat.
* **Tangy Coleslaw:** The coleslaw provides a refreshing counterpoint to the richness of the pork and adds a delightful crunch.
* **High-Quality Ingredients:** Using the best possible ingredients, such as a good quality pork shoulder and fresh vegetables, makes a significant difference in the final product.
* **Inspired by Valerio’s:** Drawing inspiration from a renowned establishment ensures that we’re striving for a truly exceptional flavor experience.

## Conclusion

This Valerio’s-inspired pulled pork sandwich recipe is a guaranteed crowd-pleaser. The combination of tender, smoky pork, tangy coleslaw, and your favorite barbecue sauce creates a flavor explosion that will leave you and your guests wanting more. So, gather your ingredients, fire up your slow cooker or smoker, and get ready to enjoy the best pulled pork sandwich you’ve ever had! Enjoy!