Saucy Pulled Pork on Brioche
Pork shoulder braises in a tangy mustard barbecue sauce until tender, then gets piled high on a soft brioche bun.
Mustard-based sauce gives this pulled pork a sharper, tangier backbone than the sweeter tomato kind most people expect. Braising the shoulder directly in the sauce means the meat absorbs flavor as it cooks rather than getting tossed in it afterward. A soft brioche bun holds up well to the extra moisture without falling apart.
Ingredients
Method
Tap a number to mark a step doneSeason the pork chunks all over with the kosher salt and black pepper right before they go into the pot.
Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the pork on all sides, about 8 minutes total.
Whisk together the yellow mustard, apple cider vinegar, brown sugar, and chicken broth in a bowl and pour it over the browned pork.
Cover the pot and simmer over low heat for 3 hours, stirring occasionally, until the pork is fully tender.
Remove the pork from the pot and shred it with two forks, discarding any large pieces of fat as you work.
Return the shredded pork to the sauce in the pot and simmer uncovered for 10 minutes to thicken slightly.
Pile the saucy pork onto the brioche buns and wrap each sandwich loosely in paper to hold everything together while serving.
Kitchen note
If the sauce seems thin after shredding the pork, simmer it uncovered a few extra minutes; it thickens quickly once the lid comes off.
