Ingredients: |
Ingredients: Dry Rub:
3 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. dry mustard
2 tbsp. coarse salt
5 to 7 lbs. pork roast, preferably shoulder or Boston butt
12 hamburger buns
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 tsp. salt
1 tsp. cayenne
1/2 tsp. freshly ground black pepper
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Directions: |
Directions:Dry Rub: In a small bowl, mix all ingredients together. Rub the spice blend all over the pork and marinate for as little as 1 hour or up to overnight, covered, in the refrigerator. Preheat the oven to 300º. Put the pork in a roasting pan and bake for about 6 hours or until it's falling apart. An instant-read thermometer inserted in the thickest part should register 170º. Cider Vinegar Barbecue Sauce: Combine all ingredients in a saucepan and cook over medium heat. Simmer gently, stirring for 10 minutes until the sugar dissolves. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the barbecue sauce on the shredded pork and mix well to coat. To serve, spoon the pulled pork mixture onto the bottom half of a hamburger bun and top with the remaining barbecue sauce as desired. |
This recipe for Oven-Roasted Pulled Pork Sandwiches is from