Dinner Meat Dishes Pork Main Course Pulled Pork and Carnitas Barbecue Pulled-Pork Sandwiches David Chang slow-braises pork shoulder in a tangy coffee-molasses barbecue sauce, then piles the juicy shreds onto buttery brioche buns with crunchy coleslaw. By David Chang David Chang David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Published on August 16, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 45 mins Total Time: 5 hrs 15 mins Yield: 8 Jump to recipe David Chang’s pulled pork builds deep, balanced flavor with warm spices, tomato paste, and ground coffee, which temper sweetness and add complexity.A streamlined ingredient list relies on pantry staples, making it more approachable than most barbecue-style pulled pork recipes.The recipe feeds a crowd of at least eight and requires minimal active time, thanks to largely hands-off cooking. Momofuku founder and chef David Chang shares a recipe for barbecue pulled-pork sandwiches that boasts a remarkably short ingredient list. The result is impressive, balancing the sweetness of molasses and brown sugar; the tang of ketchup and vinegar; and the depth of warm spices, tomato paste, and ground coffee. The technique is simple and hands-off, too: You’ll season the pork shoulder and brown it all over in a Dutch oven, then add it back in for an hours-long braise, letting all the fat in the pork shoulder render and the collagen break down. The result is flavorful, juicy, and easy to shred. The magic of molasses While most common in sweet baked goods, molasses also shows up often in pulled-pork recipes. It’s a byproduct of the cane sugar-making process, which makes it less sweet than refined sugar. Indeed, molasses has a complex, slightly bitter, and smoky sweetness that complements barbecued meats. It lends nuance, helps develop a deeper color, and gives this recipe its deliciously sticky finish. Notes from the Food & Wine Test Kitchen Make sure to let the pork rest before shredding so it stays juicy and is easier to pull apart.Browning the pork well at the start builds essential flavor — don’t rush this step. Suggested pairing David Chang likes eating these vinegary, spicy sandwiches late at night with a mint julep. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 1 (5-pound) boneless pork shoulder, cut in half Kosher salt and ground pepper 1/2 cup tomato paste 1 1/2 teaspoons hot paprika 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup packed dark brown sugar 1 cup cider vinegar 1/4 cup molasses 1 cup ketchup 1 tablespoon ground coffee (not instant) 1 cup water 8 brioche buns, split Coleslaw, for serving Directions Season the pork with salt and pepper. Heat a large cast-iron Dutch oven. Add the pork, fat side down, and cook over medium-high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the Dutch oven and cook over medium-low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice, and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee, and water and bring to a simmer. Return the pork to the Dutch oven. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes. Meanwhile, skim the fat from the sauce. Boil the sauce over medium-high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw, and serve. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.