BBQ Pulled Pork Sandwich

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Pulled Pork
Pork loin 1.5 lb
Bay Leaves Whole 2 each
Garlic cloves 2 each
1/2 each
Kosher salt 1 tbsp
BBQ sauce 1/2 each
Butter 1 tbsp
Club House Cumin, Ground 1 tbsp
Smashed Red Potatoes
Red Potatoes 2
Butter 5 oz
Garlic, ground (Granulated) 1 tbsp
Rosemary, ground (Crushed) 1/2 tbsp
Kosher salt 1 tbsp
Green Beans
Bag of green beans 1
Kosher salt 1/2 tbsp
Lemon juice 1 each
Butter 1 tbsp
Red cabbage, thinly sliced 1/2
Red onion, thinly sliced 1/2
Serrano, thinly sliced 1 each
Lime, juiced 1
Cilantro sprigs, leaved, save stems 4
Apple cider vinegar 1 tbsp
Kosher salt 1/2 tbsp
Cumin Aioli
Mayo 1 cup
Club House Cumin, Ground Toasted 2 tbsp
Dijon mustard 1 tbsp
Mustard, whole grain 2 tbsp
Cilantro stems, thinly sliced 4 each
For Serving
Sandwich rolls 4

chef's tip

Chef Insider Tip: Flavourful Pulled Pork

Add pork to vacuum-packed bags and place into boiling water to reheat and lock in moisture. Remove from boiling water and serve. Be sure to note that the cooking temperatures vary depending on the amount of meat in the bag.



This recipe was created for Club House for Chefs by: Jocelyn Cano, Chef de Cuisine of Sugar and Scribe in La Jolla, CA.

For the Pulled Pork: Place all ingredients in a medium saucepan, cover with just enough water, place lid, and let simmer away for about 2.5 hours. Remove pork and return liquid back to stovetop. Bring to a boil and let reduce by 3/4. Add shredded pork back in to the liquid, simmer for 15 more minutes.

For the Smashed Red Potatoes: Bring stockpot of water to a boil. Place the potatoes in boiling water and cover and cook about 12 minutes. Drain potatoes. Add butter to potatoes. Smash potatoes with a whisk. Add granulated garlic, salt and crushed rosemary.

For the Green Beans: Bring stockpot of water to boil. Place green beans in boiling water and blanch for about 1.5 minutes. Drain and shock into ice water. When ready to serve place dab of butter in skillet and melt. Add green beans until slight char with salt and lemon juice.

For the Slaw: Combine all ingredients. Refrigerate until ready to serve.

For the Cumin Aioli: Combine all ingredients in small bowl, refrigerate until ready to serve.

For Serving: Place pulled pork and slaw on toasted sandwich roll with cumin aioli on each side accompanied by smashed potatoes and green beans.

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