Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish. In this case, it's pulled pork, and not just any pulled pork — this recipe comes from renowned chef Michael Mina, and it's mouth-wateringly good.
The pork is incredibly easy to make: You just coat a pork shoulder with Mina's special rub and slow-cook it for about five hours. It will be so tender when it's done that you barely need to make an effort to shred it, and the pork is moist and flavorful enough that you can skip the barbecue sauce. I served mine on basic white dinner rolls and added some homemade coleslaw for an extra kick. To find out how to make it, read more