Classic Pulled Pork Sandwich

To make the pulled pork, preheat an oven to 350°F (180°C).
 
In a large Dutch oven over medium-high heat, warm the canola oil. Working in batches if needed, add the pork pieces and brown well on all sides, about 15 minutes total. Transfer to a platter and cover with aluminum foil.
 
Wipe out the excess oil with a paper towel or pour it off, leaving about 1 Tbs. of the fat in the pot. Set the pot over medium heat, add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the vinegar and deglaze the pot, stirring to scrape up the browned bits from the bottom. Stir in the water, ketchup, brown sugar, molasses, Worcestershire sauce, red pepper flakes, mustard, 1 tsp. salt and 1 tsp. black pepper. Increase the heat to medium-high and cook, stirring occasionally, just until the mixture begins to bubble.
 
Return the pork to the pot and cover with foil and the lid. Transfer to the oven and cook, turning the meat halfway through, until very tender, about 3 hours.
 
Meanwhile, make the pickled onions: In a nonreactive medium bowl, whisk together the vinegar, granulated sugar and 1 1/2 tsp. salt until the sugar and salt are dissolved. Add the onion slices and toss to coat. Let stand at room temperature, stirring occasionally, for 30 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
 
To make the slaw, in a small bowl, whisk together the lime juice, vinegar, granulated sugar, 1 1/2 tsp. salt and black pepper, to taste, then whisk in the olive oil. In a large bowl, toss together the cabbage and carrots. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight. Just before serving, toss in the cilantro.
 
Transfer the pork pieces to a platter. Skim the excess fat off the sauce. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Return the pulled pork to the sauce and stir to combine. Cover the pot until ready to serve.
 
Heat a large nonstick fry pan over medium heat and very lightly coat with oil. Spread mayonnaise on the cut sides of the top buns, leaving the cut sides of the bottom buns dry. Working in batches if needed, place the buns, mayonnaise sides and cut sides down, in the pan and toast until golden brown underneath, 1 to 2 minutes. Transfer the buns, toasted sides up, to a cutting board.
 
To assemble, pile the pulled pork on the bottom buns and top with the slaw (or serve the slaw on the side). Garnish the sandwiches with as many drained pickled onions as you like. Cover with the top buns and serve immediately. Serves 6.

Williams Sonoma Test Kitchen