Pulled Pork Sandwiches
Read my review of this recipe.
Ingredients:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1/2 teaspoon dry mustard
- 1 tablespoon coarse salt
- 5 pound pork roast, preferably shoulder or Boston butt
- 12 ounces beer, stock, or water
- 4 cloves garlic, chopped
- Barbecue sauce
- Rolls
Directions:
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 one hour or up to overnight, covered, in the refrigerator.
Preheat oven to 450 degrees. Unwrap pork and place in a roasting pan with sides about 2 inches high or in a Dutch oven. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees. Pour beer (or other liquid) over the top and add chopped garlic around the pork. Cover tightly with aluminum foil or with Dutch oven lid. Poke about 10 holes all over the top of the foil. Cook pork 2 1/2 hours longer. Remove the pork 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. Combine with barbecue sauce until desired consistency is reached. Serve immediately with rolls or keep warm in a saucepan over low heat.
Makes about 10 sandwiches.
Nutrition:
Substitutions:
Seth loves these sandwiches with cole slaw on top.
Pork can also be made in a slow cooker. Rub the pork with the spice rub and allow it to rest at least an hour. Place in a slow cooker and fill with water until half of the pork in covered. Cook on low for 8 hours and then remove from the slow cooker and discard the water. Pull the pork, add the barbecue sauce, and either serve immediately, or return to the slow cooker on the warm setting.
Recipe courtesy of Tyler Florence.