Oven-Roasted Pulled Pork Sandwiches
This recipe requires a lot of cooking time, but the prep time is really minimal. Mix up your rub ingredients, sauce ingredients and coleslaw and you're pretty much done and waiting for the low, slow oven (or slow cooker - see notes) to work it's magic on the pork.
- For the pork:
- 3 to 4 lb Boston butt pork roast
- 1 tablespoons olive oil
- 1/3 cup water
- For the rub:
- 3 tablespoons paprika
- 1-1/2 tablespoons salt
- 1-1/2 tablespoons sugar
- 2 teaspoons dry mustard
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon cayenne
- For the barbecue sauce:
- 1/2 cup ketchup
- 1/2 cup seasoned rice vinegar
- 1 tablespoon cider vinegar
- 1/4 cup apple juice or cider
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons whole grain mustard
- 1 clove garlic, pressed
- 1/4 cup onion, finely chopped
- For the sandwiches:
- 8 large, soft sandwich buns
- 1-1/2 cups coleslaw (recipe follows)
- 8 dill pickles
- Kettle cooked potato chips
Preheat the oven to 225°F.
Prepare the pork:
Prepare the rub by combining the paprika, salt, sugar, mustard, cumin, pepper, garlic and onion powders and cayenne in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.
Remove the pork from the oven, brush with the olive oil, add the water, cover and return to the oven for approximately 5 hours longer. At this point the pork should be very tender and pull apart easily with a fork. Total roasting time runs between 90 and 100 minutes per pound.
Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.
Prepare the barbecue sauce:
Combine all the ingredients in a small saucepan and heat to a simmer over medium heat. Cook for about 15 to 20 minutes until thickened.
Add the barbecue sauce to the shredded pork.
Assemble the sandwiches:
Fill each bun with a portion of shredded pork and top with a tablespoon or two of coleslaw (recipe follows).
Serve with a dill pickle and a side of chips.
Makes 8 servings (with lots of leftovers)
You can freeze the leftover pork in airtight containers. It will keep for up to 6 weeks in the coldest part of the freezer.
Slow Cooker Instructions:
You can cook the pork in a slow cooker instead of the oven if desired. Simply add a layer of sliced onion to the bottom of the cooker, put the rub-coated pork on top and add the water. Cover and cook on low for 8 to 10 hours (depending on the size of your roast), or until the pork is tender and pulls apart easily with a fork.
- Easy Coleslaw
- 6 cups fresh cabbage, finely shredded
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cider vinegar
- 3 tablespoons canola oil
- 2 tablespoons mayonnaise
- 1 small clove garlic, finely chopped
- 1 tablespoon onion, finely chopped
Combine the cabbage, salt, pepper, vinegar, oil, mayonnaise, garlic and onion in a large bowl. Allow to sit at room temperature for about 10 minutes. Taste and adjust the seasoning if necessary. Cover and refrigerate until needed.
This is an original recipe created & tested by the editors of MyGourmetConnection