- Yield: 6 Servings
Paprika Adobo Mixture
- ¼ cup [35 g] paprika
- 1½ Tbsp garlic powder
- 1½ Tbsp dry mustard
- 3 Tbsp coarse sea salt
- 3 Tbsp adobo sauce
- One 5- to 6-lb [2.3- to 2.7-kg] pork shoulder (also called pork butt)
For the Sauce
- 1 Tbsp olive oil
- ½ small sweet onion, chopped (save the other half for the onion straws)
- 1 yellow peach, peeled, halved, pitted, and chopped
- 1 garlic clove, minced or grated
- Two 14½-oz [415-g] cans diced tomatoes
- 1 chipotle pepper, drained and minced
- 1 Tbsp hot sauce (such as Tabasco or Cholula)
- ¼ cup [80 g] molasses
- ¼ cup [65 g] ketchup
- 1½ Tbsp apple cider vinegar
- 1 Tbsp brown sugar (light or dark)
- 1 tsp salt, plus more for seasoning
- Freshly ground pepper
For the Classic Coleslaw and Onion Straws
- 1 small green cabbage, shredded or very thinly sliced
- 1 cup [240 g] mayonnaise
- 3 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 tsp pepper
- 1 cup [140 g] all-purpose flour
- 1 cup milk [240 ml]
- Vegetable or canola oil for frying
- ½ small sweet onion, cut into 1/8-in- [4-mm-] thick half-moons
- 6 hamburger buns
How to Make It
- In a small bowl, combine the paprika, garlic powder, dry mustard, sea salt, and adobo sauce. Set aside a quarter of this mixture for the onion straws. Rub the rest all over the pork shoulder, ensuring that the whole surface is coated evenly with the mixture. Transfer the pork to a slow cooker and cook on high until the pork pulls apart easily with two forks, 5 to 6 hours. Using tongs or a slotted spoon, transfer the pork to a large bowl and, using forks or your fingers, pull it into small strands and pieces.
- For the sauce, heat the olive oil in a medium saucepan over medium heat and add the onion and peach. Cook, stirring frequently, until the onion has softened and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, minced chipotle, hot sauce, molasses, ketchup, vinegar, brown sugar, and 1 tsp of salt. Simmer gently, stirring occasionally, for 10 minutes. Taste for seasoning and add salt and pepper if needed. Transfer the sauce to a blender and blend until smooth. Return to the saucepan and simmer over medium-low heat for 10 to 15 more minutes to allow the sauce to reduce and thicken a bit. Cool to room temperature before serving.
- To make the slaw, put the cabbage in a large bowl. In a separate bowl, stir together the mayonnaise, vinegar, sugar, salt, and pepper. Add the dressing to the cabbage and toss until well combined. Refrigerate until needed.
- To make the onion straws, combine the flour, milk, and the reserved paprika-adobo mixture in a medium bowl. Stir to blend well. In a large sauté pan over medium-high heat, pour the oil to a depth of ½ in [12 mm] and heat until a candy or deep fry thermometer registers 350°F [180°C]. If you don’t have one, when the oil starts to shimmer, test it by dropping one batter-coated onion into the pan. If it sizzles immediately, the oil is ready. Dip the sliced onions into the batter, shaking off the excess, and carefully drop them into the hot oil. Fry the onions until golden brown on each side, 3 to 4 minutes per side. Transfer to a paper towel–lined baking sheet to drain, and season with salt.
- To assemble the sandwiches, cover the bottom of each bun with some of the shredded pork, top with some of the sauce, then some slaw, and finally, a few crispy onion straws. Close the buns and serve right away.