Oven-Roasted Pulled Pork Sandwiches

Recipe Ingredients

		Dry Rub
3 tablespoons	45ml	Paprika
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Dry mustard
3 tablespoons	45ml	Coarse salt
		===
1		Pork roast - (5 to 7 lbs)
		= (preferably shoulder or Boston butt)
		Cider Vinegar Barbecue Sauce
1 1/2 cups	355ml	Cider vinegar
1 cup	237ml	Yellow or brown mustard
1/2 cup	118ml	Ketchup
1/3 cup	53g / 1.9oz	Brown sugar - (packed)
2		Garlic cloves - smashed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cayenne
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		===
12		Hamburger buns
1		Spicy Slaw - (see recipe)
		Pickle spears

Recipe Instructions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees.

To make the barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the Spicy Slaw. Serve with pickle spears and the remaining sauce on the side.

This recipe yields 12 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D26) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.