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BBQ Pork Sandwich

By Paula Deen

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BBQ Pork Sandwich
26 reviews • 0 questions

bbqclassicsentertainingpotlucksouthern cookingsummer

Difficulty: Easy

Prep time: 2 hours 30 minutes

Cook time: 4 hours

Servings: 6

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Ingredients

  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon cayenne pepper
  • 4 lbs 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 soft hamburger buns with seeds
  • Paula Deen BBQ Sauce
  • coleslaw

Directions

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Mix the dry (salt, pepper, sugar, paprika and cayenne) 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.

Preheat oven to 325 °F.

Combine apple juice, vinegar, Worcestershire, liquid smoke 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.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

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Reviews (26)Questions (0)

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Amy

March 12, 2017
This is my go to recipe when we smoke pork butt! Love it & have been making it for years!

JH

February 18, 2014
Tried this for the first time and it is fantastic! Make sandwiches, a pork platter, whatever. With or without the bbq sauce. First time I've had real pulled pork in years (left NC a long time ago). Highly recommend! Thanks Paula!

Anonymous

April 26, 2013
Made this according to the recipe and it came out so great that I decided to make it again for a party. This time I used my cast iron dutch oven and my big All-Clad stockpot for two 8 pound pork shoulders. Little did I know that the foil being in direct contact with the pork and the lid would cause a problem. The foil started to break down, almost a cross between looking melted and burned. Called my local grocer's meat department, and they said that the vinegar will definitely cause the foil to break down. The meat went in the trash, out of concern that this was a carcinogen and not safe for my guests to eat. I could see flecks of foil on the meat surface, and even read that it could cause a metal taste. If I make it again, I'll skip the foil and just use the lid.

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