Chopped Bbq Pork Recipe

Prepare pork

Trim excess fat from the pork shoulder and pat dry with paper towels. Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl and rub evenly all over the pork.

Sear (optional)

Heat vegetable oil in a large oven-proof pot or Dutch oven over medium-high heat. Sear the pork on all sides until nicely browned, about 3–4 minutes per side. This step adds flavor but can be skipped for slow-cooker method.

Braise

Add apple cider vinegar and chicken stock (or water) to the pot, scraping up browned bits. Cover and transfer to a preheated oven at 150°C (300°F). Braise until the pork is fork-tender, about 3–3.5 hours. For a slow cooker, cook on low for 6–8 hours.

Shred and sauce

Remove pork and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large chunks of fat. Fold in 120 ml of lax BBQ sauce, taste and add more for desired sauciness. Keep warm until assembly.

Make brine: In a small saucepan, combine water, white vinegar, granulated sugar, and kosher salt. Heat just until sugar and salt dissolve, then remove from heat and let cool to lukewarm (about 10 minutes).

Pack and pickling: Place sliced cucumbers, dill sprigs, smashed garlic, mustard seeds, and peppercorns into a clean jar or container. Pour the cooled brine over the cucumbers so they’re fully submerged. Let cool to room temperature, then refrigerate at least 2 hours for quick pickles, preferably overnight for stronger flavor. Will keep refrigerated up to 2 weeks.

Combine mayonnaise, grated garlic, Dijon mustard, Worcestershire sauce, lemon juice, chopped chives, kosher salt, and black pepper in a bowl. Whisk until smooth and taste, adjusting salt, pepper, or lemon as needed. Refrigerate until ready to use. Makes about 1/2 cup (120 ml).

Butter the Texas toast: Spread softened butter evenly on one side of each slice. Heat a large skillet or griddle over medium heat and toast buttered side down until golden and crisp, 2–3 minutes. Optionally toast the other side briefly until warmed through.

Warm pork and sauce: If pork has cooled, warm gently in a skillet with a splash of chicken stock or reserved lax BBQ sauce over medium-low heat until heated through. Stir to keep moist.

Assemble sandwiches: Spread about 1 tablespoon (15 ml) steakhouse aioli on the untoasted side of each Texas toast slice (or both sides if preferred). Pile roughly 100 g (about 1 cup loosely packed) of chopped BBQ pork onto a slice, drizzle a little extra lax BBQ sauce over the meat (about 1–2 tbsp), top with a few house dill pickle slices and optional sliced red onion. Cap with a second slice of Texas toast, aioli side down.

Serve: Garnish with chopped parsley or chives if desired. Serve immediately with extra BBQ sauce and pickles on the side.