Pulled Pork Sandwich

In honor of President’s Day (really, having nothing to do with any of our Presidents but all to do with having a day off) we made pulled pork sandwiches today. It’s such a long process, it’s best to do on a weekend or day off. The results are BBQ Heaven!

Pulled Pork Sandwich
adapted from Tyler Florence, “Ultimate Pulled Pork”

1 boneless pork shoulder (about 2 to 2 1/2 lbs)
2 Tbs kosher salt
1/2 Tbs freshly ground black pepper
3/4 C light brown sugar
2 Tbs paprika
2 cloves garlic
2 Tbs red wine vinegar
Scant 1/2 Tbs cayenne
1 1/2 Tbs extra-virgin olive oil

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.

We prefer to “pull” our pork and shred it with 2 forks, but you can slice the pork if you like that better.

Either way, mix with (or spread on) your favorite BBQ sauce and serve on a hamburger roll with cole slaw and baked beans on the side.


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