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Barbecue Pulled Pork Sandwiches

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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.
Course Mains & Entrees
Cuisine American
Keyword pork, pulled pork, sandwiches, shoulder roast
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings 10 servings
Calories 291
Author Laurie McNamara

Ingredients

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

Instructions

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.

Notes

* 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.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 17g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2827mg | Potassium: 603mg | Fiber: 1g | Sugar: 14g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg