MEATS

EASY PULLED PORK SANDWICHES

  • 3 Tbsp. Brown Sugar
  • 3 Tbsp Paprika
  • 1 1/2 Tbsp. Garlic Powder
  • 1 1/2 Tbsp. Coarsely Ground Black Pepper
  • 1 1/2 tsp. Salt
  • 1/2 C. Dijon Mustard
  • 8 to 9 lb. bone-in Boston Butt Roast, rind removed
  • Barbecue Ssauce
  • 18 Large Snadwich Buns
  • Adjust over rack to lowest position and heat oven to 250 degrees. Line a shallow pan with foil.
  • In a small bowl, mix sugar, paprika, garlic powder, pepper and salt to make a rub. Pat roast dry. Place it on a rack set over the pan. Brush roast with half the mustard, then sprinkle with half the dry rub. Carefully turn roast over and repeat the process.
  • Bake roast until meat thermometer registers 170 degrees, about 9 to 11 hours. Remove from oven; cool enough to handle, about 1 hour. Cut pork into 1 - to 2- inch chunks. In a large bowl, pull meat apart with fingers into bite-size shreds.
  • Server with buns and barbeque sauce


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