Nothing better than a pulled pork sandwich with your son. Say no more!!
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 2 tablespoons sea salt
- 1 5-pound pork roast, preferably shoulder or Boston butt
- 12 hamburger buns or 24 slider size rolls, for serving we prefer whole wheat.
Mix the spices and salt together in a small bowl, then rub the spice blend over the pork, cover with plastic wrap overnight in the refrigerator. IF you are in a hurry at least let stand for 1 hour
Prepare the sauce see below.
Preheat the oven to 300 ◦. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Keep in mind the pot you are using my heavy cast iron pan I do 250◦ Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (below).
- 2 tablespoons brown sugar
- ½ cup hot water
- 1½ cups apple cider vinegar
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.
OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side. Maybe, don’t do the vinegar sauce and just use the bottle. You know you and or your guest.
Serve with coleslaw, chips, oven fired fies.