Pulled Pork Sandwiches

Pulled Pork Sandwiches
Pulled Pork Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Dry Rub:

  • 3

    Tbs paprika

  • 1

    Tbs garlic powder

  • 1

    Tbs brown sugar

  • 1

    Tbs dry mustard

  • 3

    Tbs coarse sea salt

  • 5-7

    pounds pork roast, preferably shoulder or Boston butt

  • Cider-Vinegar Barbecue Sauce:

  • 1 1/2

    cups cups cider vinegar

  • 1

    cup yellow or brown mustard

  • 1/2

    cup ketchup

  • 1/3

    cup cup packed brown sugar

  • 2

    garlic cloves, smashed

  • 1

    tsp kosher salt

  • 1

    tsp cayenne

  • 1/2

    tsp freshly ground black pepper

  • * Pan drippings from the pork

  • 12

    hamburger buns

Directions

1 Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. 2 Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. 3 While the pork is roasting, 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. Take it off the heat and let it sit until you're ready for it. 4 When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. 5 While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. 6 To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

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