Pulled Pork Sandwiches

Source: Martha Stewart Living, January 2007
adapted by http://theresalwaysthyme.blogspot.com/

3 tablespoons sweet paprika
2 tablespoons minced garlic
1 tablespoon packed dark-brown sugar
1 tablespoon ground mustard
salt and pepper, to taste
1 pork roast (shoulder or rump)
barbecue sauce, any kind you like
6 brioche, challah, egg rolls or hamburger buns, split
   
Stir together paprika, garlic, sugar, ground mustard, salt and pepper in a small bowl. Rub spice mixture all over pork. You can refrigerate and marinate at least 3 hours (up to overnight). Or not, I put the rub on, but didn't have time to marinate, it still tasted fine!

Preheat oven to 300 degrees. Transfer pork to a roasting pan. Roast until an instant-read thermometer inserted into thickest part of the meat registers 170 degrees and pork pulls away easily with a fork, about 6 hours, or less for smaller roasts. Transfer pork to a cutting board; let rest 10 minutes.

Using two forks, shred warm pork into a large bowl. Add some of the barbecue sauce, and stir to coat. Spoon pork onto bottom halves of rolls; top with more sauce, and top with the roll. Serve.

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