Living 2 Eat |

 I make this EVERY party I have and good heavens, people seem to go crazy over it!  I serve it with dinner rolls and in a chafing dish.  The real key is to cook it until it falls off the bone.  Scrape the fat off because enough is cooked into the meat over time.  Of course when you scrape the fat off, you have to eat the crusty top of it until you get sick!

Love to you,

Lori Mitchell Barnett

Austin, Texas

www.lmbphoto.com

Oven-Roasted Pulled Pork Sandwiches

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt

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 dinner rolls or buns

Rub/Marinate Pork

·  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 havetime for, as little as 1 hour or up to overnight, covered, in the refrigerator. 

Cooking: 6-8 hours before serving or more, adjusting for roast size

·  Preheat the oven to 300 degrees F.

·  Put the pork in a roasting pan and bake, fat side up for about 6-8 hours. 

·  Basically, roast the pork until it’s falling apart and off the bone and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Sauce

·  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.

Prepare

·  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. Serve the rest of the sauce on the side.

·  To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the slaw (optional)

Serve with pickle spears and the remaining sauce on the side.