Makes 4 to 6 sandwiches.
YouTube instructional video is at the bottom.
What you’ll need
3 to 4 pounds Boston butt pork shoulder (Roast)
1/2-pound small Louisiana shrimp (peeled cleaned and deveined)
Coleslaw mix (Green and red cabbage, and carrots)
Bacon fat, salted butter or olive oil
Tomato paste
Vinegar
Molasses
Honey
Mayonnaise
Sweet relish
Buttermilk
Sugar
Brown sugar
Worcestershire sauce
Hickory liquid smoke
Mesquite liquid smoke
Hamburger buns
Seasonings
1 yellow onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s pork and veal magic
Onion powder
Garlic powder
Mesquite seasoning
Tools you’ll need
Food processor
Fat separator
Mesh strainer
Slow cooker
Cast iron skillet
Preparation of ingredients
Step 1- Chop 1/2 of a yellow onion and cut 4 large cloves of garlic in half.
Making the marinade
Step 2- Add chopped yellow onion, 4 large cloves garlic, 1 tablespoon hickory liquid smoke, 1 tablespoon mesquite liquid smoke, 1/4 or 1/2 teaspoon salt, 1/2 teaspoon Chef Paul’s pork and veal magic, and 1 teaspoon mesquite seasonings into a small food processor. Blend for 1 minute.
Preparing and marinating the pork roast
Step 3- Add pork roast into a strainer and rinse with cold water. Once done pat roast dry with napkins and place onto an 11 by 17- inch baking pan.
Step 4- Poke holes into the roast with a sharp knife. Add marinade into a disposable piping bag fitting with the Wilton # 2A tip. Pipe the marinade into each hole in the roast. Add roast into a medium-sized clear plastic bag. Massage the roast and tie the bag. Place roast into fridge for 8 to 24 hours.
Making the shrimp coleslaw
Note- This can be made 2 days in advance
Preheat fire to medium heat.
Step 5- Add 1/2 teaspoon bacon fat, salted butter or olive oil, 1/2 pound of small shrimp, 1/4 teaspoon Tony Chachere’s creole seasoning, and 1/4 teaspoon Chef Paul’s seafood magic into a medium-sized frying pan. Let sauté for 2 to 3 minutes, stirring occasionally. Once done turn fire off and let shrimp cool completely.
Assembling the shrimp coleslaw
Step 6- Add 2 cups coleslaw mix, 1 tablespoon sweet relish, 1/2 pound sauteed shrimp, 1/2 cup mayonnaise, 1 1/2 tablespoons buttermilk, 2 teaspoons vinegar, 2 teaspoons Worcestershire sauce, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/4 teaspoon Mesquite seasoning, and 1 tablespoon sugar into a medium-sized bowl. Stir all ingredients together until combined. Cover and place into fridge until ready to be served.
Seasoning, searing and cooking the roast
Step 7- Remove the roast from the bag and place onto an 11 by 17-inch baking pan. Add 1 tablespoon melted bacon fat, salted butter or olive oil on top of the roast. Rub fat all around the roast. Next lightly sprinkle, salt, black pepper, Tony Chachere’s creole seasoning, Chef Paul’s pork and veal magic, and mesquite seasoning onto all sides of the roast and set aside.
Preheat fire to high heat.
Pork stock liquid mixture.
Step 8- Heat the cast iron skillet for 2 minutes. Add pork roast into hot skillet and let sear for 3 to 4 minutes on each side. Once done add pork roast into slow cooker base. Add 4 to 5 cups water, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Tony Chachere’s creole seasoning into cast iron skillet and stir with a wooden spatula. Glide spatula along the bottom and sides of skillet and let mixture come to a simmer.
Set slow cooker to high.
Step 9- Turn fire off and add liquid from the cast iron skillet into the slow cooker base. Cover with lid and let slow cook for 12 hours.
Step 10- Turn slow cooker off and let roast cool for 1 to 2 hours. Next remove the roast from the slow cooker and place into a tubber ware. Add the remaining liquid left from the slow cooker into a fat separator with a mesh strainer on top. Allow the oil to float at the surface of the fat separator. From there pour 2 cups of the liquid mixture from the fat separator, into a small measuring cup. The leftover stock left in the fat separator can be frozen.
Making the barbecue sauce mixture.
Step 11- Add 6 ounces (3/4 cup) Tomato paste, 2 tablespoons vinegar, 1 tablespoon hickory liquid smoke, 1 tablespoon mesquite liquid smoke, 2 tablespoons molasses, 2 tablespoons honey, 2 tablespoons sugar, 2 tablespoons brown sugar, 1/4 or 1/2 teaspoon salt, and 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning into a small bowl. Stir all ingredients together with a whisk until combined and set aside.
Preheat fire to medium heat.
Step 12- Add 2 or 2 1/2 cups pork stock liquid mixture, and barbecue sauce into a large saucepan. Stir with whisk until combined. Cover with lid and let simmer for 15 minutes stirring occasionally.
Step 13- Shredd pork roast using two forks. Any excessive fat can be removed. Once done place mixture into a medium-sized bowl and set aside.
Step 14- Add Shredded pork into large saucepan with the barbecue sauce mixture. Stir until combined and turn fire off. Let cool for 15 minutes.
Toasting the hamburger buns
Step 15- Add 2 tablespoons softened salted butter and 2 tablespoons softened bacon fat into a small bowl. Stir all ingredients together until combined and set aside.
Preheat fire to medium or high heat.
Step 16- Let cast iron skillet get hot for 2 minutes. Add hamburger buns and let set for 1 to 2 minutes. Once the hamburger buns are toasted, spread bacon fat and butter mixture onto the top and bottom portions of hamburger buns and set aside.
Assembling the sandwiches
Step 17- Add shredded pulled pork and shrimp coleslaw onto the bottom portion of each hamburger bun and place the top portion of the hamburger bun on top and press down slightly with your hands and after that, it is ready to be served.
YouTube instructional video
