Oven-Roasted Pulled Pork Sandwiches

Total Time:
30 hr 15 min
Prep:
15 min
Inactive:
24 hr
Cook:
6 hr

Yield:
12 servings
Level:
Intermediate

Ingredients
  • Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
  • Cider Vinegar Barbecue Sauce:
  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears
Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan 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. Using 2 forks, shred the pork 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 sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.5 231
I didn't fully follow the recipe but as a tip, instead of using hamburger buns, take french bread and make garlic bread with it. The crunch and the garlic butter are the perfect additions to this recipe :) item not reviewed by moderator and published
n ***Important note for people that think this is too salty.... The recipe for the dry rub is simply that, you don't use the entire batch to season the meat with. You make the rub, generously season all sides with the dry rub. There will be leftovers. You can see in his video that there is quite a bit left in the bowl and on the board where he seasoned the meat. This recipe is excellent. DO NOT use iodized table salt. item not reviewed by moderator and published
So far i have only used The rub from this recipe, so the rating is just for that portion. Excellent ! did not change anything unless I use a slightly bigger roast. then i just round the measurements proportionally. I did generously rub liquid smoke all over the roast first... Then used Tyler's Rub. Can't wait to try it on country ribs.... Not a fan of strong vinegar, so I have not tried the BBQ sauce yet.. item not reviewed by moderator and published
Made this 2.5 yrs ago and again today. Reviews aided me in identifying preferences. I used only 1.5 Tbsp salt and added 3 Tbsp more of brown sugar. Also reduced apple cider in sauce to under 1 c and ~3/4 c. Mustard. Overall a great recipe. Those of us not from the South and used to cooking differences can begin to experience them without leaving home. item not reviewed by moderator and published
too salty. next time I will replace some of the salt with black pepper and more brown sugar. but way too salty. waaaaaay too salty....... item not reviewed by moderator and published
Simply delicious, but very, very salty. I'll cut the salt in half next time. item not reviewed by moderator and published
Amazing! My diner guests said it was the best pulled pork they have ever had. Looking forward to having leftovers tonight. Definitely try this recipe, it's super easy! item not reviewed by moderator and published
OMG! That is the best BBQ sauce ever! I added a little extra garlic and a bit less mustard and it was so good, I doubled the recipe and made a huge batch to bottle and store for later use. item not reviewed by moderator and published
Very good! My husband loved it. This is a big slab of pork so I only used half of the meat and the other half was used as pork taco the next day. Been making this every time the pork shoulder is on sale. Thanks Tyler. item not reviewed by moderator and published
Great recipe! Tasted great and family loved it! item not reviewed by moderator and published
You don't put anything on the bottom of the pan, like water? Doesn't the pork stick to the bottom of the pan? item not reviewed by moderator and published

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