Pulled Pork Sandwich
It was way back in December (2011) when I decided to start this blog - I set it up, named it, gave it a look and feel ...then completely and utterly ignored it for the next 4 months. Woops! That's not exactly how I saw this going. Either way, here I am posting my first official food entry, and what better way to start than with this delicious pulled pork sandwich!
|BBQ Pulled Pork Sandwich w/ Homemade Butternut Squash Fries|
Dry Rub Ingredients
- 3 tblsp paprika
- 1 tblsp garlic powder
- 1 tblsp brown sugar
- 1 tblsp dry mustard
- 3 tblsp coarse sea salt
- 1 (5-7 lb) pork roast preferably shoulder or Boston Butt
Note: Marinating is a new thing for me, in fact this was the first thing I've ever marinated! Typically, I lack the patience for this step, but I've learned not to skip it, it's beyond worth it in the end!
Phase 1: Marinate the Pork (minimum 1hr)
- Combine ingredients in a small bowl.
- Coat pork in the Rub mixture.
- Cover and refrigerate for a minimum of 1 hour, or up to 24hrs
Phase 2: Roast the Pork (approx. 6hrs)
- Preheat oven to 300 degrees F.
- Roast pork in roasting pan for approximately 6hours. Depending on the size of the roast, cooking times will vary. Essentially roast until it starts falling apart.
- Remove pork from roaster and let stand for 10 minutes
- Once the pork has rested, grab 2 forks and begin 'pulling' the meat into shreds and setting them aside in a bowl. Once completely shredded add the BBQ sauce** and stir until each piece is coated.
- Serve saucy pork on a fresh bun.
This recipe came from the Food Network's Tyler Florence. Tyler's recipe included a Dry-Rub, Barbeque Sauce & Coleslaw. Unfortunately, due to a lack of ingredients at the last minute, I had to substitute Tyler's BBQ sauce with a store-bought favourite. Also, due to lack of interest, I opted to leave out the coleslaw. For anyone interested in the full recipe, you can find it here: Pulled Pork Barbecue.
This recipe was sooooo good I could barely believe I made it in my own kitchen! We ate the sandwiches as shown but I've had them in the past with sauteed peppers and a pineapple ring, a great way to add some extra flavour!