The Danish Pulled Pork Cheese Sandwich is really easy to make and as I write this we are in the middle of the Coronavirus pandemic. During times like like this I like to make dishes that take some time and have a high “comfort food” quotient. Even better is that it freezes well and easy to portion for meals later and is a great addition to a self isolation meal but if you don’t have the ingredients for the BBQ sauce then just use your bottled BBQ sauce instead. It is all about what suits you right?
Same applies for the Coleslaw dressing. You can use your favorite dressing there as well if you like. The nice thing about the Kale slaw is that it keeps very well and still has a crunch. So here is hoping you enjoy and please remember… wash, wash,wash.
Ingredients
- 2.5 k ( 5 lb ) pork shoulder. ( preferably bone in )
- Your choice of cheese. I prefer Danish Tilsit or Gruyere.
- Rub ingredients –
- 3 tbsp (45 ml) brown sugar
- 1 tbsp (15ml) kosher salt
- 1 tbsp (15 ml) Chipotle powder
- 1 tsp (5ml) Garlic powder
- 1 tsp (5ml) onion powder
- 1 tsp (5ml) ground cumin
- 1 tsp (5 ml) black pepper
- 12 oz (350 ml) Tuborg lager beer.
- For the pot-
- 1 medium onion rough chopped
- 5oz (150ml) ketchup
- 1 oz (30ml) Keens mustard
- 2.5 oz ( 75ml) tomato paste
- 1 oz. (30 ml) ground cumin
- 1 oz. (30 ml) Chipotle power
- 4 os (120ml) apple cider vinegar
- Ingredients for BBQ sauce-
- 12 oz (350ml) ketchup
- 2 tbsp (30ml) fresh fine chopped garlic
- 4 oz (120ml) Dijon mustard
- 2 oz (60ml) Worcestershire sauce
- 1/2 oz (15ml) liquid smoke
- 2 oz chipotle tabasco sauce or another hot sauce. (optional)
- Ingredients for Baby Kale Coleslaw-
- 4 oz (120ml) mayo
- 2 tbsp (30ml) white sugar
- 1 tbsp (15ml)lemon juice
- 1 tbsp (15ml) white vinegar
- 1 tbsp (15ml) Dijon mustard
- Salt and pepper to taste
- Brioche or hamburger buns
Directions for Danish Pulled Pork Cheese Sandwich
Directions
- Don’t drink the beer.
- Mix rub ingredients and rub the pork well all over. Let stand in refrigerator for at least 2 hours, or up to 4 hours. (you can braise ahead of time but I prefer not to and finish with a crust at the end)
- Heat oven to 225 F. (100C.)
- Mix ingredients for the pot and place on the bottom.
- Place pork into pot, cover and place in oven. Baste every 30 minutes.
- Mix ingredients for the BBQ sauce and bring to simmer for 20 minutes.
- It usually takes about 5 hours or until fork tender.
- For the last half hour remove lid and raise oven temp to 350F.(175C) and switch to broil. This should produce a good crust. Watch it does not burn!
- Once you pull from oven drain juice and fat and set side. Reduce oven temp to 165 F. (75C.)
- Using two forks pull the pork into shreds cover and place back in oven.
- Separate the fat from the juice taken from the pot. Mix some of the juice into the BBQ sauce until you get a medium thick mixture. (See my video)
- Pour BBQ sauce into pot and mix well. Place back in warming oven.
- Heat skillet to three quarters on stove top. Butter the buns and toast in Skillet. (This makes all the difference trust me!)
- Once toasted place a generous dollop on the bottom bun and top with cheese and slaw.
- Serve
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.
