🥪 Pulled Pork on Brioche

Ingredients

• 🥩3 lb 5 oz (1.5 kg) pork loin
• 🟫3 tbsp (40 g) brown sugar
• 🌶️2 tbsp (15 g) sweet paprika
• 🧄1 tbsp (10 g) garlic powder
• 🌿1 tbsp (8 g) cumin
• 🧂2 tsp (12 g) salt
• 🌿5 pinches black pepper
• 🍅2/3 cup (150 g) ketchup
• 🫙2 3/4 tbsp (40 ml) apple cider vinegar
• 🍯2 tbsp (40 g) honey
• 🫙4 tsp (20 g) mustard
• 🍾4 tsp (20 ml) Worcestershire sauce
• 🍞8 brioche buns
• 🥗10.5 oz (300 g), about 3 cups coleslaw

• Recipes with honey
• Recipes with brioche bread

How to make it, step by step

1. Mix the brown sugar, paprika, garlic powder, cumin, salt and pepper for the dry rub.
2. Rub the pork loin or shoulder with the dry rub and let it marinate for 2 hours.
3. Bake at 300°F (150°C) for 3.5-4 hours until it falls apart at a touch.
4. Shred the meat with two forks.
5. Make the BBQ sauce: ketchup, vinegar, honey, mustard and Worcestershire sauce.
6. Toss the meat with the BBQ sauce and serve on brioche buns with coleslaw.