22
3

Ingredients

  • 8 baguette (8-inch)
  • 8 slices cheddar cheese
  • 8 slices fresh mozzarella cheese
  • 8 ounces kosher dill pickle slices
  • 1/4 cup yellow mustard
  • 3 pounds pork shoulder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (Smashed)
  • 2 cups chicken broth (Low Sodium)
  • 1/4 cup onions (Minced)
  • 1 clove garlic (Minced)
  • 1 teaspoon vegetable oil
  • 1 cup ketchup
  • 2/3 cup dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon worchestershire
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Pre-heat on medium high heat a deep cast iron pan with a lid or Dutch oven.Cut pork shoulder into 8 chunks and season with salt and pepper.Add vegetable oil to pan and brown pork on all sides. Add garlic and stock to pan and bring to a boil.Cover and place in a 350F pre-heated oven for 2.5 hours. Remove from oven and let rest with the lid on for 15 minutes before shredding.
  2. In a sauce pan over medium heat, add onion, garlic and oil and sweat for 5 minutes.Add remaining ingredients and simmer for 30 minutes.
  3. Set oven rack in the center and turn oven to broil.On the bottom half of the baguette place some BBQ sauce, pulled pork, more BBQ sauce, and both cheeses. Place on sheet pan and put under broiler until cheese melts.Spread mustard on top half of baguette and cover with pickles.
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