These pulled pork sandwiches are juicy & delicious!
PULLED PORK SANDWICHES WITH GREMOLATA MAYO
2 tablespoons olive oil
2 pork shanks (bone-in)
1 onion (peeled and roughly chopped)
2 carrots (peeled and roughly chopped)
1 stem celery (roughly chopped)
3 cloves garlic (peeled and sliced)
1 sprig oregano
1 cup chicken stock
1 bottle lager (12 ounces)
kosher salt and freshly ground black pepper (to taste)
1 bunch parsley (leaves, finely chopped)
1/2 cup pine nuts (toasted)
1 lemon (zested)
1/2 cup mayonnaise
CRUNCHY VEGETABLE SALAD
1 carrot (peeled and grated)
3 radishes (thinly sliced)
1/4 cup fresh horseradish (grated)
1/2 English cucumber (thinly sliced in 1/4-inch strips)
1/4 cup red wine vinegar
2 chilis (sliced, such as jalapenos and fresnos)
Kosher salt and freshly ground black pepper (to taste)
1 loaf ciabatta (cut in half lengthwise, toasted)
For the Braise: preheat oven to 325ºF. Heat a large dutch oven over medium-high heat and add olive oil. Add pork shank and cook until browned on all sides, about 7-9 minutes. Remove to a plate.
Add the onion, carrots, celery, garlic and cook until slightly tender, about 5 minutes. Add the oregano and cook a minute more. Add beer, scraping the browned bits from the bottom of the pan. Allow to reduce slightly, about 3 minutes. Return pork to the pan and add the chicken stock. Bring to a boil, cover and place in the oven. Allow to cook for 1 hour 30 minutes or until the meat is tender and falls off the bone. Shred the meat using the prongs of the fork.
For the Gremolata Mayonnaise: in a medium bowl add the parsley leaves, pine nuts, lemon zest and mix to combine. Add the mayonnaise and mix to combine.
For the Crunchy Vegetable Salad: in a large bowl add the carrot, radishes, horseradish, English cucumber, chilis and vinegar and mix to combine. Season with Kosher salt and freshly ground black pepper. Allow to marinate for 15 minutes.
For the Sandwich: on the bottom half of the sandwich bread add the shredded pork. Top with crunchy vegetable salad. Spread gremolata mayo on the top half of the sandwich bread and close. Cut into 4 to 6 sandwiches.
– Substitute the gremolata mayonnaise with tartar sauce.
– Substitute the shanks with pork shoulder or chops.