Josh's Roast Pork Sandwich (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
3 tablespoons paprika |
1 tablespoon garlic powder |
1 tablespoon brown sugar |
1 tablespoon dry mustard |
3 tablespoons coarse salt |
1 (5 to 7 pound) pork roast, preferably shoulder or boston butt |
1 1/2 cups cider vinegar |
1 cup yellow or brown mustard |
1/2 cup ketchup |
1/3 cup packed brown sugar |
2 garlic cloves, smashed |
1 teaspoon salt |
1 teaspoon cayenne |
1/2 teaspoon freshly ground black pepper |
12 hamburger buns |
1 recipe spicy slaw, recipe follows |
pickle spears |
Directions:
1. 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.
2. Preheat the oven to 300 degrees F.
3. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
4. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
5. 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 2 forks and pull the meat to form shreds. Using 2 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 1/2 of the sauce on the shredded pork and mix well to coat.
6. To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
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