YIELD: 4 SERVINGS
2 Tbsps. kosher salt
2 Tbsps. smoked paprika
2 Tbsps. brown sugar
1 tsp. cayenne pepper
1 Tbsp. ground black pepper
1 3 to 5 lb. pork butt
½ lb. smoked bacon, optioal
1 bottle prepared BBQ sauce
2 cups water
1 head green or red cabbage, cored and thinly sliced
1 cup mayonnaise
1 tsp. celery seeds
2 tsps. mustard seeds
1 Tbsp. horseradish
juice of one lemon
¼ cup white wine vinegar or apple cider vinegar
¼ cup sugar
kosher salt, to taste
salt and pepper, to taste
2 carrots, peeled and shredded
6 Tbsps. butter, at room temperature
8 slices buttermilk bread or any firm white bread
8 1 oz. slices Fontina cheese
2 to 3 pickles, sliced
1 onion, sliced about 1/8" thick
- Mix kosher salt, paprika, brown sugar, cayenne and black pepper; rub all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.
- Preheat oven to 300°F. Heat a large oven-safe pot over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding). Return to simmer; cover pot and place in oven for about 4 hours (fewer if cut into cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.
- Prepare pork: Let meat stand 20-30 minutes. Using two forks, pull the meat apart, until it is shredded. Leave in sauce until ready to serve.
- Recipe can be prepared to this point up to 5 days in advance and refrigerated.
- For the coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.
- Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded pork, coleslaw, pickles, onion slices and another slice of Fontina. Place 1 slice of bread on top of each, butter side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.
Photo and recipe: Wisconsin Milk Marketing Board