Pulled Pork Sandwiches

By Diane0911

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

Details

Servings 12

Preparation

Step 1

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.