Recipe: Chef Hanson’s Pulled Pork Sandwich @ The Bothy

Pulled Pork Sandwich at The Bothy Wine & Whisky Bar

On Saturday night I headed to The Bothy Wine & Whisky Bar downtown to check out the new menu. The place was packed and my friend Chef Eric Hanson was busy in the kitchen. While we were waiting for a table I snuck into the kitchen to see what delicious pork treats Chef Hanson was cooking up. The night’s sous-vide rabbit feature incorporated a savoury pork broth (which I happily sipped back), and then I got to see the pulled pork sandwich. 

Chef Hanson's Pulled Pork Sandwich

Thankfully Chef Hanson was happy to share the recipe he created for the the new downtown menu. This menu is extensive, so if you want to try the original be sure to head to The Bothy where pork and whiskey make for an excellent combination. 

Chef Hanson’s Pulled Pork Sandwich at The Bothy Wine & Whisky Bar

Brine Recipe
Yield: 3L

Water 1L
Ice 2L
Salt 3/4 cup
Sugar 3/4 cup
Garlic 9 cloves
Fennel Seeds 3 tsp
Coriander Seeds 3 tsp
Bay Leaves 4

Clean the Pork of it’s Silver Skin and remove the head and train. Portion into 5 – 5.5 ounce portions.
Add 1 litre of water and all of the remaining ingredients into a pot and boil until all the salt and sugar have dissolved.
Pour over 2L of ice and stir until cooled.
Add Pork and Brine into a Vac Bag and place in a chamber sealer at 98%.
Leave for 2 hours in the fridge, then remove from bag and pat dry


Sous Vide Recipe Sauce
In a large sous vide bag or several smaller ones place.

Brined Pork Tenderloin 5 lbs
Sultanas 5 Tbsp
Fresh Thyme large handful (50 threads) Bacon Fat 4 1/5 Tbsp
Vacuum seal at 98% in the machine to avoid overly compressing the meat.
Sous Vide at 130.5F for 2 hours and then drop into an ice bath.
Once Cooled Remove Bag and Reserve Juices
Pulled Pork using your fingers


Saucey Sauce

2 Tbsp Vegetable Oil
4 White Onion – thinly sliced
3 Green Pepper – thinly sliced
3 Red Pepper – thinly sliced
10 Cloves Roasted Garlic – roughly chopped
2 Leeks – Rinsed, thinly sliced 4 Roma Tomatoes cut in 12’sIMG_0638
1/2 Tbsp Liquid Smoked
1 Tbsp Turmeric
1/4 tsp Nutmeg
1 tsp Hot Paprika
1 tsp Cayenne
1/2 tsp Cumin
1/2 tsp Tamari Gluten Free Soy Sauce
1/2 tsp Worcestershire
1/2 T Sugar
1 tsp Darkness (Chef’s Darkening Spice Mix)
1 Tbsp Salt
1 1/2 tsp Cinnamon
1 cup Ketchup
1/2 Tbsp Black Pepper
1 Tbsp Sassafras Bark

In a large Pot over medium heat heat the vegetable oil
Add the Onions stirring often and sauté until lightly brown
Add the Peppers and Leeks and cook for 3 minutes
Add the garlic and cook for 30 seconds
Add the tomato and cook until tomato starts to form a paste
Add the juices from the bag and all remaining ingredients but the pork Stir in well and cook for 20 minutes with a lid on to marry the ingredients Add the pork and stir well. Let cook for 10 minutes and your ready to eat.


When your ready to eat all your hard work you’ll need to do just a little more to get this guy just right. I heat a Kaiser Bun with Smoked Gouda sliced onto it in the oven for 5 minutes at 375F or until you feel a nice crust forming on the bread. Then in a small pan I sauté a small amount of shallots and freshly sliced peppers. once they’ve started to brown I add a hearty scoop of the pulled pork mixture and bring it all to temperature. Once good and hot I put it on the Kaiser Bun and top with Fresh apple slices. It’s eating time! For Bonus Points try making a nice citrus vinaigrette salad on the side. I make mine with thinly sliced fennel and beet pickled onions.

Chefs Eric and Wendy working hard in the kitchen at The Bothy