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:
- paprika
- 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
- mustard
- ketchup
- brown sugar
- garlic
- 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!
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!
Barbecue Pulled Pork Sandwiches
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
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THANK YOU in advance for your support!
Umm, why did you not invite me over for dinner? Man that sounds good! Also, how many does a 5lb roast serve?
Amazing!! Thanks for sharing this recipe!
5 lbs served my family {of 4} with some leftovers, then again my girls split 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. :))))
Great blog! Loved the recipe!
WOW!
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.
fromlazytolady.blogspot.com
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.
lovin' your blog..first time visitor from TTA!
i'm going to be following 🙂
Vanessa
http://www.grooveygrover.blogspot.com
Good morning! Found you via "All Home Cooking All the Time," and now following … 🙂
foodfloozie.blogspot.com
Hi great recipe! Thank you for sharing.
I’m making this today – again!
Have you tried using a crockpot on low for 6 hours, or does it need the drying out of an oven?
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!