Brazilian Pulled Pork Sandwich

Ingredients

• 2 pounds (900g) pork shoulder 2 pounds (900g) pork shoulder
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 4 soft sandwich buns 4 soft sandwich buns
• Pickles, lettuce, and sauce (such as chimichurri or aioli) for serving Pickles, lettuce, and sauce (such as chimichurri or aioli) for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the minced garlic, paprika, cumin, oregano, salt, and black pepper to create a spice rub.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned, approximately 4-5 minutes per side.
6. 6.
   Remove the pork from the pot and set it aside.
7. 7.
   Deglaze the pot with chicken broth, scraping the bottom to release any browned bits.
8. 8.
   Add orange juice and apple cider vinegar to the pot and bring the liquid to a simmer.
9. 9.
   Return the pork shoulder to the pot, cover with a lid, and transfer it to the preheated oven.
10. 10.
    Cook for approximately 3-4 hours, or until the pork is tender and easily shreds with a fork.
11. 11.
    Remove the pot from the oven and let the pork rest for 10 minutes.
12. 12.
    Using two forks, shred the pork into bite-sized pieces.
13. 13.
    To assemble the sandwiches, lightly toast the buns and spread sauce of your choice on the bottom half.
14. 14.
    Top with a generous amount of pulled pork, pickles, and lettuce.
15. 15.
    Place the top half of the bun on the sandwich and serve immediately.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• Orange juice — Freshly squeezed orange juice is recommended for a vibrant citrus flavor.
• Soft sandwich buns — Opt for brioche or potato buns for a soft and pillowy texture.

Tips & Tricks

• For an extra smoky flavor, add a teaspoon of smoked paprika to the spice rub.
• If you prefer a spicier sandwich, add a pinch of cayenne pepper to the spice rub.
• Make the pulled pork in advance and store it in the refrigerator for up to 3 days for easy meal prep.
• Serve the sandwich with a side of Brazilian-style potato salad for a complete meal.
• Experiment with different sauces such as chipotle mayo or pineapple salsa for a unique twist.

Serving advice

Serve the Brazilian Pulled Pork Sandwich with a side of crispy sweet potato fries and a refreshing coleslaw for a satisfying and well-rounded meal.

Presentation advice

To enhance the presentation, garnish the sandwich with a sprig of fresh cilantro or parsley. Serve it on a wooden cutting board or a rustic plate to capture the essence of Brazilian street food.