Pulled Pork Sandwiches

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Super-Easy Pulled Pork Sandwiches

Pulled Pork

Pulled Pork

Prep time: 30 minutes
Cooking time: 9 to 11 hours


  • 3 Tbs. brown sugar
  • 3 Tbs. paprika
  • 1½ Tbs. garlic powder
  • 1½ Tbs. coarsely ground black pepper
  • 1½, tsp. salt’
  • ½ cup Dijon mustard
  • 8- to 9-pound bone-in pork shoulder butt roast (also sold as Bostonbutt roast or Boston-style butt) or a fresh picnic shoulder, rind removed with sharp knife or kitchen shears
  • ½  to 1 cup barbecue sauce of your choice (optional)
  • 18 large sandwich buns
  • Additional barbecue sauce or a selection of hot sauces, for serving


Adjust oven rack to lowest position and heat oven to 250 degrees. In a small bowl mix sugar, paprika, garlic powder, pepper, and salt to make a dry rub. Line a shallow pan with foil. Pat the pork dry. Place it on a rack set over the pan. Lightly sprinkle the top and sides of the meat with additional salt, brush with half the mustard, then sprinkle with half the dry rub. Carefully turn roast over. Repeat process with a little extra salt and the remaining mustard and dry rub. Place pork in oven and roast until a meat thermometer registers 170 degrees (9 – 11 hours, depending on the roast’s size and internal temperature at the start of cooking). When the pork reaches 165 degrees, you may increase the oven temperature to speed cooking, if you like. Remove pork from oven. Let sit until cool enough to handle, about 1 hour. Meanwhile, scrape pan drippings into a small saucepan, add 1 cup water and bring to a simmer.

Cut pork into 1-to 2-inch chunks. In a large bowl, pull meat apart with fingers into bite-size shreds. Add the pork liquid and optional barbecue sauce; stir.

Can be covered and refrigerated up to 3 days. When ready to serve, warm in the microwave or in a covered pot over low heat. Serve with buns, barbecue sauce and hot sauce, if desired.

Put leftovers in freezer bags and freeze up to 3 months.

Serves 18.

Per serving: 417 calories, 38g protein, 25g carbohydrates, 16g fat (5g saturated) 7g fiber, 730mg sodium.

My favorite BBQ sauce for pulled pork is a vinegar-based very spicy concoction that you should make yourself. Homemade is vastly superior to the bottled junk that is on supermarket shelves. And it won’t have any of those additives or preservatives. Try this Google search and browse through the results for the recipe that suits your fancy. My favorites contains white vinegar, black pepper, cayenne pepper, crushed red pepper flakes, and salt aged for several weeks in a tight-lidded glass container. Never add any tomato stuff to these sauces. If you like the sauce slightly sweet, add some brown sugar, but don’t overdo it lest you ruin the character of the potion.

For a real treat, fire up your Weber, add water-soaked fruitwood chips to the coals, and smoke covered at about 250 degrees until the desired internal temperature is reached. Do not use mesquite chips. Much too acrid for a delicate pulled pork.



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