posted by Mimi Hiller 06-02-102 6:55 PM
Super-Easy Pulled Pork Sandwiches
Prep time: 30 minutes
Cooking time: 9 to 11 hours
3 Tbs. brown sugar
3 Tbs. paprika
1 1/2 Tbs. garlic powder
1 1/2 Tbs. coarsely ground black pepper
1 1/2 tsps. salt
1/2 cup Dijon mustard
8- to 9-pound bone-in pork shoulder butt roast (also sold as Boston butt roast or Boston-style butt) or a fresh picnic shoulder, rind removed with sharp knife or kitchen shears
1/2 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 roast 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 the 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 (about 9 to 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.