Barbecue Pulled Pork Sandwiches

Today was an exciting {and frustrating day}… First and most importantly {the exciting} I was nominated by The Answer is Chocolate for “The Honest Scrap” award. Click on her link to see all about it. It is my first award for my blog… and it’s quite exciting!  A big THANK YOU to my scraping blogger friend! All you crafty crafters should check out her blog… she does some amazing things!

Now I have to be Debbie the Downer {wah wah waaaah!).. but ya wanna hear the frustrating part? My comment box disappeared…yup… I know your expecting something not so lame, but honestly I’m confused and ANGRY. How can it be here one minute and gone the next? I’m hoping when I post this recipe it will magically reappear… but for now if you want to leave a comment or a question you will have to look for the teeny tiny print under the post. I hopefully will get an answer from the help forum… because honestly I am in no way a technology genius… I just found out what the HTML, URL or a RSS are!

But with all that drama, I still managed to make this delicious dinner {I know right?! your amazed… how could I possibly}. Its one of those manly man dinners, but I have to admit those are my favorite kinds! Pulled pork with homemade barbecue sauce and cole slaw! If you want to try a different approach on these sandwiches… try putting the cole slaw on top of the pulled pork! I know people but it’s reeeeal good! Now I’m off to make 30+ cupcakes for my oldest beauty queens UN-birthday party at school… don’t ask. My poor oven got a lot of abuse today… 6 hours of roasting a pork shoulder roast… now cupcakes…UGH!

*FYI this recipe is adapted and modified from Tyler Florence. He personally gave me this recipe… 😉

In “The Rub”… you got some paprika, garlic powder, brown sugar, dry mustard and coarse sea salt.

Add all the spices to a bowl and mix until thoroughly combined… like so!

Now here is a Boston Pork Shoulder (bone in)… this one here cost less than 8 bucks… and weighs just over 5 lbs… not to bad!

Now take that rub you made and literally rub it into the meat… or you could pat it on… whichever just make sure it sticks to the entire thing! Don’t worry if some falls off.

Now… here is where I went wrong.. instead of using my beautiful cast iron enameled dutch oven… I should have bought two of those inexpensive aluminum roasting pans and doubled them up to roast this pork… because now my pretty pot is soaking… and I’m hoping it will come clean! Learn from me and get those disposable aluminum pans! Place in a 300 degree oven and roast for 6 hours.

The barbecue sauce; apple cider vinegar, mustard, ketchup, brown sugar, garlic, kosher salt, black pepper and cayenne pepper.

Whisk together the mustard, ketchup, brown sugar and spices. Smash the two clove of garlic and throw it all into a medium saucepan over medium heat until the sugar dissolves and sauce is hot. Keep it warm over low heat.

Now after 6 hours the pork shoulder should be done, remove it from the oven and let rest. After the 10 minutes take a couple of forks and shred the meat. Pick out the fatty parts and discard.

Taste the barbecue sauce to make sure it is up to your tastes. Add more sugar if it taste too vinegary. Pour a little of the sauce in at a time and stir until it is covered with out being overly saucy.

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Barbecue Pulled Pork Sandwiches


The Rub:

3 tablespoons coarse Sea Salt

2 tablespoons Paprika

1 tablespoon Garlic Powder

1 tablespoon Dry Mustard

1 heaping tablespoon Dark Brown Sugar

1 5-7 lb Boston Pork Shoulder Roast

Barbecue Sauce:

1 cup to 1 1/2 cup Apple Cider Vinegar

1 cup Mustard {yellow or brown mustard}

1/2 cup Ketchup

1/4 to 1/2 cup Dark Brown Sugar

2 Garlic Cloves. smashed

1 teaspoon Kosher Salt

1 teaspoon Cayenne

1/2 teaspoon Black Pepper

Optional: {reserved juices from pork roast}


Preheat the oven to 300 degrees. Mix "The Rub" ingredients in a small bowl. Rub the spice blend all over the pork. *Optional: cover and refrigerate for at least an hour up to overnight. Place pork in a roasting pan and in to the oven for 6 hours. An instant thermometer should read 170 degrees when inserted in to the thickest part of the roast... but really it should be falling off the bone. When the pork is done, remove it to a platter to rest for 10 minutes. Mean while prepare the barbecue sauce by combining the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a sauce pan over medium heat. Simmer gently for 10 minutes until the sugar is dissolved. Remove smashed garlic cloves and reduce heat to low until ready to use. While the pork is still warm, you will want to "pull" the meat using a couple of forks. Place the shredded meat in to a large bowl, and pour half of the barbecue sauce over it, stir and repeat if necessary or until the pork is covered. Serve on top of onion rolls or any bun of your choice. * Optional: top the pulled pork with chilled cole slaw before placing on the top bun! If you have left over sauce serve on the side. {Click Here} to print this recipe!

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14 Responses to “Barbecue Pulled Pork Sandwiches”

  1. #
    Laurie @simplyscratch — June 11, 2010 at 3:19 am


  2. #
    Laurie @simplyscratch — June 11, 2010 at 1:04 pm

    Well it was at first… what is going on here??

  3. #
    Michelle — June 11, 2010 at 1:59 pm
  4. #
    Nichole B — June 11, 2010 at 2:38 pm

    Umm, why did you not invite me over for dinner? Man that sounds good! Also, how many does a 5lb roast serve?

  5. #
    Laurie @simplyscratch — June 11, 2010 at 2:53 pm

    5 lbs served my family {of 4} with some leftovers, then again my girls spit a sandwich so it would probably make about 6-8 sanwiches if you used a 5lb roast. If you were serving a large group I'd go with one closer to 7lbs. This recipes is formatted for the pork roast being anywhere from 5 to 7 lbs. :))))

  6. #
    Morgan — June 11, 2010 at 4:33 pm

    Great blog! I found you through blog hopping… Firs Friday Follow to Trendy Treehouse and Trendy Treehouse lead me here!

    New Follower!!!

  7. #
    The Answer Is Chocolate — June 11, 2010 at 8:00 pm

    Yumyumyumyumyum. I am a pulled pork aficionado but alas, my hubby and son…not so much. It's a waste for me to make at home, so I'm relegated to a couple of favorite eateries. And I love, love, love my coleslaw on top! Oh I'm hungry now. Glad you liked your award and thanks for the kind words about my place and the support you've provided! Good luck w/ the cupcakes.

  8. #
    Lady Hill — June 11, 2010 at 9:01 pm

    I am drooling right now.

    I am trying to learn how to cook some simple meals for me and my hubby and I am so excited to come across your blog!

    i'm your newest follower.

  9. #
    Vanessa — June 13, 2010 at 3:54 am

    lovin' your blog..first time visitor from TTA!
    i'm going to be following 🙂


  10. #
    Yenta Mary — June 13, 2010 at 11:25 am

    Good morning! Found you via "All Home Cooking All the Time," and now following … 🙂

  11. #
    Santa's Gift Shoppe and Ideas — June 15, 2010 at 4:07 pm

    Hi..I’m Barb….I am from TTA I am your newest follower. I hope you will get a chance to visit my blog @
    & get inspired by something for your family/home. I hope you will follow me as well. Nice to meet ya new friend!!!

  12. #
    Nichole B — September 26, 2010 at 7:32 pm

    I'm making this today – again!

  13. #
    Michelle — October 13, 2016 at 1:56 pm

    Have you tried using a crockpot on low for 6 hours, or does it need the drying out of an oven?

    • Laurie McNamara replied: — October 14th, 2016 @ 7:25 am

      Honestly Michelle, I have not tried it in the slow cooker, but I don’t see why you couldn’t. If you do decide to make it, please keep me posted!

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