Pulled Pork Sandwiches

By nlhartman

Ingredients

• 1/4 c. lightly packed dark borwn sugar
• 2 T. kosher salt
• 2 T. paprike
• 1 T. freshly ground pepper
• 1 t. dried thyme
• 2 t. ground coriander
• 1 T. dried English mustard powder
• 2 t. ground fennel seed
• 2 t. garlic powder or onion powder
• 1 boneless pork shoulder, 3-4 lb.
• 6 garlic cloves, peeled
• 1 1/2 c. apple juice
• 1/2 c. water
• Soft white dinner rolls for serving
• BQ sauce for serving

Details

Servings 6
Preparation time 20mins
Cooking time 500mins

Preparation

Step 1

In bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder. Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each. Rub pork all over with 6-8 T. spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
Preheat oven to 350. Remove plastic from pork; place, fat side up, in oven-safe insert of slow cooker. Roast in oven 45-60 minutes. Transfer insert to slow-cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board; roughly chope with cleaver. Place meat in bowl; cover with plastic. Using handheld smoking gun, smoke with 2-3 chambers of applewood chips. Let stand 5-10 minutes. Strain cooking liquid into bowl; ladle 1/2-3/4 c. over pork. Stir in 1-2 t. spice mixture. Serve with rolls and BQ sauce.