Because I have the pork shoulder I'm making this recipe this weekend

Barbecue Pulled Pork Sandwiches

Added by Laurie @simplyscratch.com on June 13, 2010 in Main Courses, Sandwiches
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 5.00 Mitt(s) | 2 Rating(s)

The rub makes a delicious crust on the pork, and the sauce is tangy and sweet. Perfection!
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* Prep Time 15 Minutes
* Cook Time 6 Hours
* Difficulty Intermediate
* Servings
* System US Metric

8 Update
Ingredients

* 1 whole 5-7 Pound Boston Pork Shoulder Roast
* _____
* FOR THE RUB:
* 3 Tablespoons Coarse Sea Salt
* 2 Tablespoons Paprika
* 1 Tablespoon Dry Mustard
* 1 Tablespoon Garlic Powder
* 1 Tablespoon (heaping) Dark Brown Sugar
* _____
* FOR THE SAUCE:
* 1 cup Apple Cider Vinegar
* 1 cup Brown Or Yellow Mustard
* ½ cups Ketchup
* ¼ cups To 1/2 Cup Dark Brown Sugar
* 2 whole Garlic Cloves, Smashed
* 1 teaspoon Kosher Salt
* 1 teaspoon Cayenne
* ½ teaspoons Black Pepper
* 2 Tablespoons Reserved Juices From Pork Roast, Optional

Preparation Instructions

Preheat the oven to 300 degrees. Mix the rub ingredients in a small bowl. Rub the spice blend all over the pork. (Optional: cover and refrigerate for at least an hour up to overnight.)

Place pork in a roasting pan and into the oven for 6 hours (if making a smaller roast, adust the time). An instant thermometer should read 170 degrees when inserted into the thickest part of the roast, but really it should be falling off the bone. When the pork is done, remove it to a platter to rest for 10 minutes.

While the pork is resting, you can prepare the barbecue sauce by combining the sauce ingredients in a sauce pan over medium heat. Simmer gently for 10 minutes until the sugar is dissolved. Remove smashed garlic cloves and reduce heat to low until ready to use.

While the pork is still warm, you will want to “pull” the meat using a couple of forks. Place the shredded meat into a large bowl, and pour half of the barbecue sauce over it. Stir and repeat if necessary or until the pork is covered.

Serve on top of an onion roll or any bun of your choice. If you have leftover sauce, serve on the side.

Note: if the sauce is too vinegary, add more brown sugar to balance it out. Some like it extra tangy! So adjust to taste. Also, the rub adds additional flavor to the sauce! Enjoy!


Thanks Tasty Kitchen for the yummy recipes!