Mississippi Pulled Pork

-Take your pork shoulders and pat em dryyyy, then cut them into pork steaks.
-Season generously with SPG, don’t forget the sides.

-Fire up the pit to 275–300°F.

 -Place the pork on the pit and cook for about 2 hours to develop flavor and color.
-Flip the pork and continue cooking for another hour.

Make the Braise:

-Melt butter in a large pan over medium heat.
-Add the sliced onion and cook until softened.
- Add garlic cloves and cook briefly until fragrant.
-Stir in the ranch packet and gravy packet.
-Mix in Worcestershire sauce, then add the pepperoncini (and their juice).
-Pour in the pork stock and bring the mixture to a boil.

-Once boiling, pour the braise into a hotel pan or deep baking dish.
-Remove pork shoulders from the pit and place them directly into the braise, ensuring everything is submerged.
-Cover the pan and cook in a 300–350°F oven for 2 hours.

-Let rest before handling.
-Remove the pepperoncini and garlic cloves.
-Pull apart the pork, separating the meat from the liquid.
-Adjust how much liquid you mix back in to reach your desired juiciness.
-Season to taste.

Sandwich Assembly: 

-Butter and toast the buns.
-Spread roasted garlic cloves on the bottom bun.
-Add a generous portion of braised pulled pork.
-Top with pepperoncini

 -Finish with the top bun. Enjoy!

Buns:

-In a stand mixer, combine eggs, water, sugar, and yeast. Quick Mix.
-Add flour, dough conditioner, softened butter, and salt. Mix for about 6 minutes until a smooth dough forms.

-Transfer the dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough to release air.
-Divide into 90g dough balls, tucking and smoothing the seams underneath.
-Place on a lined baking sheet, cover, and let rest for 30 minutes.

-Brush each bun with egg wash.
-Bake at 375°F for 30 minutes, until golden brown.
-Brush fresh-out-of-the-oven buns with melted butter and cool on a wire rack.