There are sandwiches, and then there are Pulled Pork Sandwiches. Recently I made the most delicious slow-roasted pork, and my family loved it! We used it for everything, so I decided to make it again. And this time, I created Pulled Pork. Once this delicious meat was mouth-watering tender, I shredded it and added a bit of our favorite barbecue sauce. I piled soft potato rolls with the luscious meat and then topped it with some of our favorite coleslaw. My guys loved this and deemed it the best-pulled pork ever!
Ingredients for Pulled Pork Sandwiches:
1 bone in pork shoulder, 8 - 9 pounds
1/3 cup Dijon Whole Grain mustard,
1 - 2 cups of your favorite Barbecue Sauce
Serve with Judy's Coleslaw and potato rolls
Seasonings:
3 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon smoked paprika
2 teaspoons ancho chili
2 teaspoons cumin
1 1/2 teaspoons black pepper
1 1/2 kosher
Time-Saving Tip: Prepare the spice rub in advance. Prepare the meat in advance and gently reheat and add the barbecue sauce before serving.
Let's see what we need.
We're ready to cook.
Combine all of the seasonings.
Coat the meat with the mustard. Then sprinkle the seasoning all over the pork. Place the pork on a rack on a foil-lined sheet pan. Transfer to a preheated 250-degree oven and cook until tender; an instant-read thermometer will read 170 degrees. I had a big piece of meat and it took nearly 12 hours to reach the temperature. Let the meat rest about 20 minutes before pulling. Reserve any juice and mix it with a cup of water and microwave for a minute.
When the meat has cooled a bit slice into 3/4 inch thick slices and then pull the meat apart with your fingers, at this point, the meat can be refrigerated in a covered container and gently reheated when ready to serve it. Add a little of the reserved juice mixture to moistened the pork, if needed. When ready to serve the meat toss with barbecue sauce. We like our pulled pork lightly sauced and only used about 1/2 cup for the entire batch of meat. Add as much sauce as you like and serve some on the side.
It's ready! Pulled Pork Sandwiches are so delicious is so mouth-watering. The meat is juicy, and the coleslaw is the perfect topper. Give this a try, and I know it will become a new favorite.
Enjoy!
Pulled Pork Sandwiches:
1 bone in pork shoulder, 8 - 9 pounds
1/3 cup Dijon Whole Grain mustard,
1 - 2 cups of your favorite Barbecue Sauce
Serve with Judy's Coleslaw and potato rolls
Seasonings:
3 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon smoked paprika
2 teaspoons ancho chili
2 teaspoons cumin
1 1/2 teaspoons black pepper
1 1/2 kosher
Combine all of the seasonings.
Coat the meat with the mustard. Then sprinkle the seasoning all over the pork. Place the pork on a rack on a foil-lined sheet pan. Transfer to a preheated 250-degree oven and cook until tender; an instant-read thermometer will read 170 degrees. I had a big piece of meat and it took nearly 12 hours to reach the temperature.Let the meat rest about 20 minutes before pulling. Reserve any juice and mix it with a cup of water and microwave for a minute.
When the meat has cooled a bit slice into 3/4 inch thick slices and then pull the meat apart with your fingers, at this point, the meat can be refrigerated in a covered container and gently reheated when ready to serve it. Add a little of the reserved juice mixture to moistened the pork, if needed. When ready to serve the meat toss with barbecue sauce. We like our pulled pork lightly sauced and only used about 1/2 cup for the entire batch of meat. Add as much sauce as you like and serve some on the side.
Time-Saving Tip: Prepare the spice rub in advance. Prepare the meat in advance and gently reheat and add the barbecue sauce before serving.