If you look WAAAAAY down on my side bar, you'll find a list of foods that I'm particularly in love with. Of course, I could make that list go on for days, but these food in particular are ones that I could probably eat for days on end with a smile on my ever expanding face! Pulled pork sandwiches are definitely one of them, how I love them. I love them so much that my cousins prepared a beautiful lunch for me, featuring pulled pork sammies on my birthday! However, as much as I love them, I had gone years without ever making pulled pork myself, so this was my first attempt, and it's a winner!
I first had this particular recipe at my mom's house over Christmas, and it was so good that I knew that I was going to have to try it myself. It's a Paula Deen recipe (we love Paula Deen), and it requires a few steps, but trust me when I say that every minute is worth it. My mom prepared this in her pressure cooker, but I don't have one, so I just used my crock pot, and I think Paula Deen instructs you to roast in the oven, so really you could do whatever you prefer. What I really loved about these sandwiches though is that after you pile on your pork, which is dripping in flavor, you then slather on your BBQ sauce, and top with a big fat scoop of tangy coleslaw, is your mouth watering yet? AND, if you plan to make this for guests, etc, you can make this days in advance, shred it, freeze it and then you only have a few minutes of preparation the day of your party. I can't say enough good about this recipe, if you like pulled pork at all, you must try this!
Pulled Pork Sandwiches
Adapted from a recipe by Paula Deen
Ingredients
Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 Kaiser rolls
BBQ sauce
Cole slaw (for the coleslaw, I completely cheated and bought the premade bags with a bottle of dressing. You could take it a step further and just buy some from your deli counter).
Directions
Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours (I just did it overnight).
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. I had this in my crock pot on high for about 8 hours, I just kept in in until it was falling apart. It will smell a little funky while your cooking it, but it tastes so good.
Remove from oven and let stand until cool enough to handle. Shred the pork with forks or tongs until in bite sized pieces. Serve on Kaiser rolls, top with favorite BBQ sauce and coleslaw, wear a bib!
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I'm having so much fun reading "You Know You're a Foodie When..." Keep them coming, even if you've already posted some, and I'll have them up soon!
