1 (5 pound) pork roast, preferably shoulder or Boston butt
12 hamburger buns
Dry Rub-
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
Barbeque Sauce
Instructions
Directions-
Mix the paprika, garlic power, brown sugar, dry
mustard, and salt together in a small bowl. Rub
the spice blend all over the pork and marinate for
as long as you have time for, as little as 1 hour
or up to overnight covered in the refrigerator.
Place pork in a crock pot on low heat for 6-8
hours.Remove the pork roast from the oven and
transfer to a large platter. Allow the meat to
rest for about 10 minutes. While still warm, take
two forks and pull the meat to form shreds. Using
two forks, shred the pork by steadying the meat
with 1 fork and pulling it away with the other.
Put the shredded pork in a bowl. Pour half of the
sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the
bottom half of the hamburger bun, and top with the
optional slaw. Serve with pickle spears and the
remaining sauce on the side.
Originally Submitted
2/23/2011
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