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.
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!
To Make The Rub for this Recipe You Will Need:
- garlic powder
- brown sugar
- dry mustard
- coarse sea salt
Add all the spices into a bowl and mix until thoroughly combined.
Pull out your 5 pound Boston pork shoulder, I like to use a bone in.
Take that rub that you made and liberally rub it into the meat. You will want every inch of your pork shoulder covered.
Place in a 300° oven and roast for 6 hours.
To Make the Barbecue Sauce You Will Need:
- apple cider vinegar
- brown sugar
- kosher salt
- black pepper
- cayenne pepper
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.
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.
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
FOR THE RUB:
- 3 tablespoons coarse sea salt
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 heaping tablespoon dark brown sugar
- 5 pounds boston pork shoulder roast
FOR THE BARBECUE SAUCE:
- 1 cup apple cider vinegar
- 1 cup mustard, yellow or brown mustard
- 1/2 cup ketchup
- 1/2 cup dark brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon black pepper
- reserved juices from pork roast, optional
MAKE THE RUB:
- In a small bowl combine salt, paprika, garlic powder, dry mustard and sugar. Rub the spice blend all over the pork.*Optional: cover and refrigerate for at least an hour up to overnight.
MAKE THE PORK SHOULDER:
- Preheat the oven to 300°.
- Place pork in a roasting pan and in to the oven for 6 hours. An instant thermometer should read 170° 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 or carving board to rest for 10 minutes.
MAKE THE BARBECUE SAUCE:
- Meanwhile in a saucepan combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper and stir 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.
SERVE THE PULLED PORK:
- 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.
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