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Pulled Pork Sandwiches

Prep Time 25 minutes
Cook Time 6 hours
Refrigerate 2 hours
Total Time 6 hours 25 minutes
Author Eva Kosmas Flores

Ingredients

  • 3.5 lbs Pork Shoulder or Butt Roast
  • 1 Large Yellow Onion chopped
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Apple Juice
  • 1/3 Cup of Your Favorite Barbeque Sauce mine's Famous Dave's
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Worcestershire Sauce
  • 3/4 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 8 Buns
  • 1/3 Cup Pickled Beets optional
  • 1 Cup Shredded Cabbage optional

Instructions

  1. Cut several holes about 4 inches deep into the pork roast on the top and bottom sides. Rub down the pork roast with a mixture of 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika, pushing some down into the holes with your finger. Refrigerate for 2 hours.
  2. Preheat the oven to 280 degrees Fahrenheit. In a large dutch oven, mix together the apple juice, apple cider vinegar, Worcestershire sauce, brown sugar, and remaining spices. Mix in the chopped onions until they're coated in the juice, then push them to the sides of the dutch oven leaving an empty space in the center of the pan. Place the pork roast in the center of the dutch oven and rub some of the liquid mixture into the meat, drizzling some with a spoon into the holes. Place the pan in the oven and cook for 3 hours. Then raise the heat to 300 degrees Fahrenheit and cook for another hour. Then place the lid on the dutch oven and cook for another two hours (this helps keep the roast from drying out). Total cooking time should be 6 hours.
  3. Once done, remove the pan from the oven and take off the lid. Use a pair of forks to begin to pull the meat apart. Mix the pulled pork pieces up with the juices and the onions (which should now look caramelized) in the pan. Add the barbeque sauce and stir.
  4. Serve the pulled pork on whole wheat buns with pickled beets, fresh shredded cabbage, and a dab of extra barbeque sauce.