SUPER-EASY PULLED PORK SANDWICHES

By 1Jana

Ingredients

• 3 T brown sugar
• 3 T paprika
• 1-1/2 T garlic powder
• 1 1/2 T coarsley ground bl pepper
• 1 1/2 t salt
• 1/2 c dijon mustard
• 8-9 lb bone in pork shoulder butt roast or fresh picnic shoulder, rind removed with sharp knife
• 1/2 to 1 c bbq sauce
• 18 large buns

Preparation

Step 1

Adjust oven rack to lowest position and heat oven to 250* In a small bowl mix sugar, paprika, garlic powder, pepper and salt to make a dry rub

Line shallow pan with foil. Pat the roast dry. Place it on a rack set over a pan. Lightly sprinkle the top and sides with additional salt and mustard and dry rub. Place in oven roast til thermometer is 170* 9-11 hrs. When pork is finished, shred into bite size shreds. Take the pork drippings and add 1 C of water and bring to simmer. Add 1 C bbq sauce and stir.