Executive Chef Zack Trương from Pan Pacific Hanoi

A hearty treat at Song Hong Bar – the Juicy Pulled Pork Sandwich with Creamy Slaw is a mouthwatering masterpiece that balances tender, smoky pulled pork with crisp, creamy coleslaw – all embraced by a golden brioche bun. Each bite is a celebration of rich flavours and textures, prepared with passion and finesse by Chef Zack Trương.

Juicy Pulled Pork Sandwich with Creamy Slaw

Ingredients:

For the pulled pork

• 3-4 lbs (1.4-1.8 kg) boneless pork shoulder (or pork butt)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup apple cider vinegar
• 1 cup chicken broth or water
• 1 ½ cups homemade BBQ sauce

For the coleslaw

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp BBQ sauce (from above)
• Salt & pepper, to taste

For the assembly

• 6 brioche buns, lightly toasted
• pickle slices
• Extra BBQ sauce, for drizzling

Preparation:

Prepare the pulled pork

• Rub pork shoulder with paprika, garlic powder, onion powder, salt, and pepper.
• Place it into a slow cooker. Pour apple cider vinegar and broth around the pork (not over).
• Cook on low for 8-10 hours (or high for 5-6 hours) until the pork can be shredded easily with forks.
• Remove the pork, shred it, then return to cooker and mix in BBQ sauce thoroughly.

Mix the creamy slaw

• In a large bowl, combine shredded green & purple cabbage with shredded carrots.
• Add mayonnaise, vinegar, and a touch of BBQ sauce. Season with salt and pepper.
• Chill for at least 15 minutes so flavours meld.

Assemble the sandwich

• Toast brioche buns to a golden crisp.
• Pile generous amount of pulled pork on bottom bun.
• Add a layer of dill pickle slices.
• Top with a scoop of creamy slaw.
• Drizzle extra BBQ sauce if desired, then crown with the top bun.

Song Hong Bar located in the lobby of Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình Ward, Hà Nội. For table reservation, dial hotline 090 177 8318. VNS