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Pulled pork sandwiches
Preparation
20 min
Cooking time
8 h
Servings
4 sandwiches and more
Ingredients
- 1 pork shoulder with bone, about 2.3 kg (5 lb)
Sandwiches:
- Kaiser buns
- Mustard
- Barbecue sauce
Wet marinade:
- 250 ml (1 cup) salt
- 45 ml (3 tbsp) garlic salt
- 250 ml (1 cup) brown sugar
- 45 ml (3 tbsp) barbecue spices
- 750 ml (3 cups) water
- 30 ml (2 tbsp) liquid smoke
Dry marinade:
- Spices for dry marinade
- 30 ml (2 tbsp) cumin
- 30 ml (2 tbsp) garlic powder
- 60 ml (4 tbsp) chilli powder
- 30 ml (2 tbsp) crushed peppers
- 30 ml (2 tbsp) smoked paprika
- 45 ml (3 tbsp) barbecue spices
- 250 ml (1 cup) brown sugar
Preparation
- Place the piece of pork in a sealable container.
- In a bowl, mix together the wet marinade ingredients.
- Top the pork with the marinade.
- Refrigerate for at least 8 hours. Flip the meat from time to time so the meat marinates on all sides.
- Preheat the oven to 120°C (250°F).
- In a bowl, mix together all the dry marinade ingredients.
- Remove the pork shoulder from the wet marinade. Dry well.
- Rub the whole surface of the meat with the dry marinade.
- Place in a roasting pan and top with 1 litre (4 cups) of water.
- Cook in the oven for 7 to 8 hours or until the meat is cooked internally to 88°C (190°F) on a meat thermometer.
- At the end of the cooking, remove the skin. Set aside to cool for a few minutes.
- With two forks, pull the meat apart into small pieces and set aside in a bowl.
- Toast the buns. Spread a bit of mustard on them.
- Garnish generously with pulled pork.
- Top with barbecue sauce.
- Serve with dill pickles, cole slaw and homemade french fries.
