Barbecue pulled pork sandwiches are one my favorite kinds of meals because I love the any and all messy sandwiches! Pulled pork tossed with a homemade barbecue sauce sandwiched between a sturdy roll but not before being topped with cole slaw! phenomenal.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com

Now I’m off to make 30+ cupcakes for my oldest daughter’s 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 and now cupcakes!

Barbecue Pulled Pork Sandwiches l SimplyScratch.com Barbecue Pulled Pork Sandwiches l SimplyScratch.com
First thing is to make is the the rub for the pork. In this rub recipe, you will need paprika, garlic powder, brown sugar, dry mustard and coarse sea salt. Add all the spices into a bowl and mix until thoroughly combined.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Next pull out your 5 pound Boston pork shoulder, I like to use a bone in.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Now take that rub that you made and liberally rub it into the meat. You will want every inch of your pork shoulder covered.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Place in a 300° oven and roast for 6 hours.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Now here is what you’ll need to make the barbecue sauce; apple cider vinegar, mustard, ketchup, brown sugar, garlic, kosher salt, black pepper and cayenne pepper.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com Barbecue Pulled Pork Sandwiches l SimplyScratch.com

Barbecue Pulled Pork Sandwiches l SimplyScratch.com Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Next whisk together the mustard, ketchup, brown sugar and spices. Then 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.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
Next, 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.

Barbecue Pulled Pork Sandwiches l SimplyScratch.com
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 over the pulled pork and stir until it is covered with out being overly saucy. Serve the extra sauce on the side.

Now it’s time to build your Barbecue Pulled Pork Sandwiches!

Barbecue Pulled Pork Sandwiches l SimplyScratch.com

Enjoy! And if you give this Barbecue Pulled Pork Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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
Yield: 4 to 6+ servings

Barbecue Pulled Pork Sandwiches

Easy and tasty!

Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours

Ingredients

  • 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}

Instructions

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.

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